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Copyright, 1928, by 
ALBERT PICK & COMPANY 
Chicago, Illinois ‘ 


W. F. HALL PRINTING COMPANY, CHICAGO. 


MOTEL 


PLANNING 
and OUTFITTING 


Oo MEE R.C IA L 
Reo Dab oN. fl AL. 
RoE-G, Rei Aste lO NA EL 


<< —_ 


acta? 
-i=t= 


Wade Park Manor, Cleveland, Ohio 
Geo. B. Post & Sons, Architects 


A Compilation of Authoritative Information on Problems of Hotel 
Economics, Architecture, Planning, Food Service Engineering, 
Furnishing and General Outfitting, Including Numerous 
biustrations.: ) bansiaud >) aules at Data 


‘THE ALBERT PICK-BARTH COMPANIES 
CHICAGO NEW YORK 


EDITORIAL STAFF 


The compilation of this book represents over two years of careful research and 
analysis by officials of the Albert Pick-Barth Companies together with several 
consulting specialists who were retained for the purpose. The material was 
drawn from the large group of hotels whose outfitting was executed wholly or 
in part by the Pick-Barth organization and which represent a dependable cross 

section of the industry. Ms 


ED Lees 
Co S FANLE Yee eae 


Member of the firm of Lyon & Taylor, Architects, New York. Con- 
sulting editor, The Architectural Forum and Hotel Management. 
General consultant on the design and economics of hotel projects. 


VINCENT R. BLISS 
of The ALBERT PICK-BARTH COMPANIES 


* 


CONTRIBUTORS AND CONSULTANTS: 


The Executives and the Planning, Engineering © . 
Technical and Merchandising Staff of a 
The Albert Pick-Barth Companies 


and a 
Alexander B. Trowbridge, Consulting Architect _ 


Consultant on a number of large institutional projects 
Consulting architect for the Federal Reserve Board. 


Harry Prince, Consulting Architect 


Associated at various times with such hotel architects as Janssen & 
Abbott, Warren 3 Wetmore, W. L. Stoddart and Fohn B. Peterkin 


Horwath & Horwath 


Hotel Accountants whose extensive experience has involved the 
analysis not only of hundreds of existing hotels, but prelimi-— 
nary and analytical work for many projects of this nature. 


ACKNOWLEDGMENT 


It is a pleasure to acknowledge our indebtedness to over one hunk 
Architects and Hotel Men whose liberal cooperation has been given 
us in the preparation of this book. Their assistance has enabled us 
present a wealth of material of a character which has never here 
been published and which we feel is certain to prove a valuable 
tribution to the industry. We heartily appreciate their cooper: 
and extend to them our sincere thanks. 


Tur AvcBert Pick-BartH CoMPAN 


CHICAGO NEW YORK ae 


THE GETTY CENTER 


Modern Hotel Types and Problems 


HE hotel business today forms a vast industry 

which for its materials, equipment, supplies and 
service reaches out into every channel of manufac- 
turing, commercial and professional activity. It is 
called upon to provide adequate shelter, food, and 
a thousand forms of service for a countless travel- 
ing public: In addition to its transient phase the 
hotel industry must also pro- 
vide permanent housing and 
minister. to the material 
wants of thousands of fami- 
lies which have given up the 
struggle against the servant 
problem to seek immunity 
in the shelter of apartment 
hotels where service is per- 
force of a co- operative na- 
ture and the problems of 


domestic management are 
centralized. 
No form of shelter, in 


fact no single type of busi- 
ness activity, represents so 
complicated a series of prob- 
lems as does the modern 
hotel industry. It is func- 
tioning actively in every 
town and city, in the suburbs 
and the rural areas, along 
every highway, at every 
resort. Wherever people are, 
there are hotels. Whatever 
their material wants, hotels 
supply them. 

This is indeed the most 
intimate of all industries, 
closest to the daily life of 
the country. Where but a 
few years ago hotels could be numbered in the 
hundreds, there are now thousands of such institu- 
tions. Where there were but two general types 
there are now at least five. 

For the purpose of discussion in this book, hotels 
have been divided into three general types wherein 
the problems of design and service vary to a marked 
degree. These are commercial, residential and 
recreational, each serving a radically different pur- 
pose but all operating along the same economically 
fundamental lines. C ommercial hotels must be con- 
sidered under two divisions—first, the great urban 
hotels of which there are relatively but a few and, 
second, the average one hundred to three hundred 
room commercial hotel located in smaller cities and 
towns. It may be noted here that the contents of 
this book give primary consideration to hotels of 
average size rather than the complicated individual 
problems of the great hotels found in our larger 
cities. The reason is obvious. Information based 
on average experience is of great value to those 
conducting or about to engage in the operation of 
hotels of average size. The owners of very large 
projects can well afford to retain the consulting 
service of a powerful group of consulting experts. 
The problem of the large hotel is highly indiv idual 


se 
H 

ok 
- 
¥ 

> & 
a 
* 


Stair Detail—Park Lane Villa, Cleveland, O. 
Reynold H. Hinsdale, Architect 


or 


in character and here average experience is diffi- 
cult to determine and uncertain of application. For 
the hotel of average size however data based on 
contemporary experience is invaluable. 

Residential, or as they are often termed, apart- 
ment hotels, represent four basic types of service, 
differing in form but similar in general purpose. 
These include (1) apart- 
ments of one or more rooms 
with central restaurant serv- 
ice exclusively (2) apart- 
ments with service pantries 

provide for food service 
from a central kitchen (3) 
apartments equipped with 
kitchens or kitchenettes for 
full housekeeping sometimes 
also having central facilities 
for the provision of cooked 
(and sometimes raw) foods 
(4) apartments and_ food 
service for bachelors only 
(male or female). 

The apartment hotel dif- 
fers from the apartment 
house primarily in the fact 
that food service is coupled 
with the provision of living 
quarters. It differs from 
the commercial hotel in that 
it offers permanent and 
more comprehensive facili- 
ties for family life and does 
not as a rule maintain full 
day and night hotel service. 

Recreational hotels are 
primarily resort hotels which 
must differ in many ways 
from all other types because they serve a consider- 
ably different purpose. Here must be relaxation, 
ease, comfort and recreation. Concentration must 
be avoided, even in plan. The average guest period 
is longer and so is the average pocketbook but the 
business is seasonal while maintenance and depre- 
ciation costs go on throughout the year. 

Recognizing the tremendous complication of prob- 
lems represented by any hotel project, with a great 
variation according to the type of service, there 
are nevertheless certain basic problems common to 
all. Primarily hotel projects are of an investment 
character, built and operated to make profits for 
those who risk their money and time. Unfortunate- 
ly a vast number of such projects have not been suc- 
cessful in achieving this purpose and when we seek 
the fundamental reasons for this condition, based 
always on average experience, it becomes obvious 
that losses and failures in the hotel industry may 
be charged primarily to a lack of economic appre- 
ciation—failure to analyze the project in a proper 
businesslike manner before making the investment. 
Wrong location, wrong plan and false economy— 
this is the trinity of destruction which has taken 
countless toll and written countless red figures into 
the books of. the hotel industry. Always there is 


6 HOTEL PLANNING 
a reason for failure and as a rule the fault lies not 
with the daily management and conduct of the 
business but goes back to fundamental errors in the 
original investment. Perhaps the community would 
not justify a new hotel; a fact which could have 
been predetermined by correct analysis: perhaps 
the plan was wrong, suffering from lack of careful 
study and the application of experienced criticism ; 
perhaps the financing plan was thin and top-heavy, 
imposing an impossible amortization schedule; per- 
haps the use of cheap materials and equipment set 
up an impossible maintenance and depreciation 
charge ! 

For over fifty years Albert Pick & Company, 
L. Barth & Company, Inc., and the John Van Range 
Company, affiliated companies, have been providing 
equipment and supplies for hotels. Beginning in a 
small way this business has grown to vast propor- 
tions covering almost every phase of service and 
equipment required within the bare walls of a hotel 
building. During this period thousands of hotels 
of every size and type have been studied. It may 
be said that there is almost no hotel in the country 


AND OUTFITTING 


where products or service of these companies have 
not been included in one manner or another. 

It seems logical therefore that this tremendous 
range of experience covering every known problem 
of the industry should be capitalized and co-ordi- 
nated in this book for the benefit of those who may 
face such problems. To augment the experience 
of these companies leading authorities have been 
retained on the editorial staff to round out the dis- 
cussions of economic and architectural phases and 
to present a composite viewpoint which should prove 
of great value to those who have or may be con- 
templating investments in the hotel field. 

This, then, is the background of the comprehen- 
sive volume now in your hands. While frankly 
seeking to cultivate the good will of the hotel frater- 
nity and its constituents everywhere the PICK- 
BARTH organization sincerely expresses its hope 
and anticipation that the information set forth in 
this book will prove of real economic value to the 
entire hotel industry. To look before leaping, to 
plan scientifically, to build well, to finance wisely 
—these are the fundamentals of success. To their 
encouragement this book is dedicated! 


i 


Entrance Detail, Hotel Warwick, Philadelphia, Pa. 
Frank E. Hahn and S. Brian Baylinson, Architects 


CHAPTER 
CHAPTER 
CHAPTER 


CHAPTER 
CHAPTER 
CHAPTER 


CHAPTER 


CHAPTER 
CHAPTER 
CHAPTER 


CHAPTER 


CHAPTER 


CHAPTER 
CHAPTER 


CHAPTER 
CHAPTER 
CHAPTER 
CHAPTER 


CHAPTER 


CHAPTER 
CHAPTER 
CHAPTER 
CHAPTER 


XII 


XIII 
XIV 


XV 
XVI 
XVII 
XVIII 


XIX 


XX 
XXI 
XXII 
XXIII 


TABLE OF CONTENTS 


PAGE 
Modern milotels DypesmanGarteO lene a . aotiey = tote Maite tee ti wheal. «a babes eels Saale a 5 
Frontisprece— 1 hée=otel Kine, Cotton, Greensboro, NC. i eo. aves Ox daa sem vas 10 
ihe Modern: Commercial iietel—Introductrom a2 ag eas cre en cde ve ees ces II 
PARA Vz emtome orminerciale tLotel Project ae. ai: ne cu cr ce ees oh cere abe eaceu 13 
Pinned ebuldine the Commercial Hotel... sn. 40ses stu. ee Res bok ee 25 
xterra rciuitectiire. of the Commercial Hotel? i ey sacle snes wae ca soo 43 
Diavone. ioies-— Lypical Commercial, tHotel*Plans 9 2m5 4 dca a sas Se sGye~s 51 
PiaderieApartmenteliotels-] ntroduction —....--. ain. s. cis. Pe sche ook eee oe Be 75 
Perriyzine them pattaientets Otel bs ject. 2 ko... sad nae batters eae ye aa ag TF 
whe Vingums and Coustruction of Aparimert Hotelsy sian. as cee ee 89 
Eee Are techie Ol cPArtimemt  FLOLECIS: cca. wage eect ciate sin <p ME eas 3 er 107 
Motene TT igtes— ypical_ Apartment: Hotel Plans g292) G24 oe Site te 115 
Cees tne Oral Oveline epee eae, el gall ce Tay ee atiee we ks eee aes 131 
Pete ics Wetec (hein OLGs 1 Nit OCUCHON <5. cc «ek fae aia ow pare ese gee sn we eo 139 
emia iimorionh Coulter 1Orel 1 TOyeCt: Neo orc ia er es oS ee ca eee 141 
Pree etn oreicesort-l1Otelss 2 vig ta Oo tae ok Bde Se DH one we a tee 149 
Oe re ite Cree Ot SCS TU PLOLC Ss ooec ox cecnsus, ar nh 5, oe elon ves, tae apenamiaiek Gea iuus 159 
Duo over higies—bypicai resort HotelePlatis® <i vgae. oS scr en ota von oe os 163 
Pemodelme.-iotels for increased 2Profits |. a0 coh bce he cages Gas ORGS elo co 32 i7i 
ue OLoeer iajex— ly pica) iwlodern broter Plats! (fe ar ns) arg gee tes nese os 179 
Colon lote—.Pontchartrain Apartments, New sOrleans,<am .. 6... y. 6.2.8. 7% 212 
Planning the MHotel’s Furnishings ...... te RE RM INGA Os SARK Bena 213 
Color Plates—Hotel Public Rooms ..... SAA IR RES he pe SO Mea Wee 221 
iare idles ebster- tial. Puttsbureh,. Pa. .g.d dese acc civeie oops Sateen 223 
ie Opie area Oteln PUDICy ROOMS —2 2; Meld oS aehoras ote e's vege te ee des 245 
Color Plate—Hotel New Southern, Jackson, Tenn. ...... Wein en oo ee ee 278 
mitoitdre: ws lt snowd. BexMade for. otelaPurposeia 15... ee ae hee 6 es 279 
Peiiew mLOLeies ar peter TODIGHIT aac tek utc nos: Re es Woe aye ne a oe 289 
Ciior dies = ote! Wrapery 1 teatinents elyg cose eras ees 6 ones Sane 295 
Piacucnl RejuirementsOt otel Wo raperies mr. silts Reece. fr hoe Se ca re ww 297 
Linens BDL IS Sl Gigs pees otek at ee peter. rag iets Soma “aredie W4 se: < BERR came ete 301 
hevpphecation of Space: Savino COnveritences ai... a sGr swans wn. OE ecu a oe 305 
PGoUspervyice hacilities as Related to te .opers ae latl ast gene ee Ss OF iene 313 
Duotone: Plates—Hotel) Kitchens) 5255 dea a Bakke 3 ed RB eat 5 329 
Cencral Principles.o 12 hood” service Planning. 4a.0 swe Ge. as .88 aoa vA ioe see ks 337 
Duotone Plates—Hotel Kitchens.......... or eet ee ee 353 
Duotone Plates—Hotel Kitchens..............---- gripes epee Baie Ree et B77. 
Bacts< bouts Witchen= Momipment (SOnsitCiOnlasd jaca tu © to eae eee ale 401 
mome Uhoughts About silver Senyice for -biotel Use 24. > guns aes oe A415 
some Things: a: Hotel Man Should-Know About Glas’waré, «01... 5. -.- css 421 
DALee Wardinge VuUgee ita DITiVesinent yao ien we Oe oie < eben Ns wre e ee ee ae 427 
Thess bert: iels-artlia Gra amen ai ne easier cela vn eae ae oo etna a ant 433 


INDEX TO REFERENCE DATA 


COMMERCIAL HOTEL DATA PAGE 
Preliminary Analysis of the Commercial: Hotel Project) <n. cae eee oe bo cs so -on 12 
Types of: Revenue Producing Space iis. sce cnds ds 28st belt ee een ae ee.) oso. 2 oe . 15 
Average Sources and Values of Commercial Hotel Revenue’... 2.5... -.cebesacscu acs tess+c ess sen 15 
Estimated Annual Operating Expenses and Payroll for a 500 Room Hotel....................ce+eerse 18 
Recommended ‘Method for Analyzing: Hotel Plans... 20.0.5 sass oe ce ens... 19 
Types. of Sub-Rental Space-in Gommercial Hotels... <0 .-- coy. sleeps eee en, or 21 
Balance. Sheet and, Profit & Loss :Statement, for) a> Typical. 200 Room: otelysas2seseue ee 22 
Functional Plan Analysis for, a Commercial Hotel «0.0.2.0 '21/. -.:). cova onset <9 ae i a 26 
Apportioning of Public-Room- Space in Hotels of Various Sizes .. 2... 002). ple e sae eee «> se 30 
Productive and Non-Productives Space in’ Ten Commercial Hotels’... 722) ese ee ee 34 
Analysis of Actnal Room®Sizes <2. cas su pie co > vik pens oh ee oo so 9 bls 26 Ce ee 35 
Proportioning of Bath-and’ Lavatory Factltties:i. cj. oi Ys ccs yun nie oi ov. cota niw 4s 35 
Apportioning Guest Rooms by Types and Sizes’in Various Hotels .... 08... .. eee 36 
Typical Guest Room Unit Plans oc. siinis Jssiucde oh py vnvicst Shenanali chun cx Ss os ok ee 38 
Space-Saving Sample Room. Plans: (0. 0285.5 4.0c¢ 00 vac 60 ans wv Cane atiie Feduees'a os ven ee 39 
Ten Examples of Commercial Hotel. Building Costs.¢. 2.6.0.0 ld. c es ca ee ens cane 40 
Twenty Examples of Furnishing and Outhttine Costs. 3.)...5 ). 62. gee ce oan pewen ee oc ce 40 
Analysis of a Typical Hotel’s Constrisetion, Cost... 0. [00 c chasse eo ne cw tee ewes ps © non ie er 41 
APARTMENT HOTEL DATA 
Examples of Investments in Various Hotels...)..u .-%jca eeu lu oy salves ek. by Wi. See 77 
Factors Influencing the Selection of a Site... 0.3.00 sas Cnn ope oa gu oe sley sa 03 a oa one ele 78 
Factors Which Affect Floor Plans. 262) éo. 22s < cevu um aie ola esd ewes el wee se 78 
Business Elements Affecting Plans and Specifications... ... 4.2.24. 21+ oss Ha ee iene 79 
Special Features Which Help Increase "Rentals... 2.20. ccna e eves ss 4 4 ne 6 oe ce 70 
Typical Investment, Income and Operating Figures (Apartment Hotel with Sub-Rental Space)......... 80 
Typical Investment, Income and Operating Figures (Apartment Hotel without Sub-Rental Space)...... 83 
Functional Plan Analysis of a Typical Apartment Hotel 9.22.2. 2.2 ee 90 
Comparative Analysis of Efficiency and Non-Efficiency Plans .............c0.e.0.s 904s iene nee 94-95 
Apportioning Apartments by Types and Sizes.m Various: Hotels .......:.....2.5 55 06 
Typical Guest. Room. Unit Plans: .. 2... oy ook scons pul tov wie stew a alte scclabaue © Ely op ohh su eles ae ann 100-IOI 
Examples of Apartment Hotel: Construction. Costs. ©... 55..%.5 0c a.ccns «case ons a selene 0 eee 102 
Examples of Apartment Hotel Furnishing7and Outfitting Costs. ....,.ss,..2.+.. sess ae ee 104 
Plan Analysis of a Typical Bachelor Hotel. ..5...02.c..00 peas is. x bite euin ace « sues eatin wl cle ole meee aetna 134 
Typical Bachelor Hotel Guest Room Unit Plats... 005i 3 oe css scien vl s «sod 2p sw oo 0 oe ego nnn 137 
RESORT HOTEL DATA 
Check Listrof Factors’of Analysis. «22.0225 fn oh vac acids dbipnds abt ee elelny Sonate eee 14] 
Examples of Resort Hotel Furnishing. aid Outhtting -Gosts *. 2... <1). 6 sa. seo 147 
Check List for. the Furictional~ Plan. 2...) vscuc na bwewnee she ob cals ae ge © oieMleeia teenie 149 
Examples of Resort Hotel Construction Costs. ......0.. as «4 cin eueac fa.) 0/0 Sonne eee 154 
Analysis. of a Typical Resort: Hotel's Construction Cost)... 0. .aacs sn +400) aan enn 154 
Examples of Resort Hotel. Construction. Costs. jn: 2.280 ceeds « ua we ae as «cio co asc 156 
Check List for Hotel Remodeling Projects... . 60). ick su. stewed asc owe ou 6 welds wate eons od oe de 175 
Comparative Diagrams Showing Furniture Construction (Gase Goods) .............-.<.c. ee. ete 280-281 
Comparative Diagrams Showing Upholstered Furmiture Construction ~........3-......-.++ sss cue eee 282-283 
Model Apartment Plans Showing Application of Space-Saving Conveniences ..........2.-ecececevcecesceceecsss 304 
Standard Types of ‘Disappearing Bed Installations. 20... .00:ce00 00 000s a anccu cece sis alee Be Lee een 306 
Typical Examples of Kitchenette Planning. boi. 6 ccc Fw nse win de ole bas « chee «oly sewie 4 0 0 ee gin ene 308 
FOOD SERVICE PLANNING DATA 
Apportionment of Restaurant Capacity in’Various’ Hotels .....4)..2 7/05... 0, oo es os 314 
Space Requirements of Waiter Service Dining Rooms and Their Kitchens.............cececeeeceececeres 316 
Space Requirements of Lunch Rooms and Their Kitchens. .....): co. 00<..usuu oss 5 Done 318 
space Requirements of Cafeterias and Their Kitchens | 0s..c..4......00..00 <> 0s sane 320 
Table Showing Area Per Seat in Various Restaurants ......:..2.2.5.+s+s05 o> +) cee ee 325 
Check List of Architectural and Engineering Problems Involved in Food Service Planning.............. 326 
Comparative Analysis of Waiter Service Restaurants, Lunch Rooms and Cafeterias...........+..+.e00e 327 
Model Plan of a Small Hotel Kitchen, «i. ....0. 20.2 4c eucu coe cs bec ye as oetey cae cnt ete 338 
Model Plan of a Medium Sized Hotel Kitchen... 30.5.5 005 50s o ce bavshs sues eislete Eaten en 340 
Model Plan of a Large Hotel -Kitchesin 5.22... Gee bye sqem ave ais fcueiceep ey noses aye cee e lesan 343 
Typical Plans of Range and Vegetable Cooking Sections ~............ «+. 4. +s5 suse ene eee 348 
Typical Plans of Vegetable Preparation Divisions... ........«+s+slvs--% 0s wee cneunere eet 349 
Typical Plans of Cold Service Divisions. . 0.060. .v «+ Wen sje bes «e410 See 0 gen ee 350 
Typical Plans of Hotel Bake Shops... 5. sys cu so ccs veceece eos see cre gene anne 366 
Typical Plans of Dishwashing Sections.) $5. .\.5 oiccs wa wise sco ba oon» se ne need 368 
Typical Banquet Service Kitchen Plans... ..:.<. 0.4 occ was meow an «6 | in ce 372 
Typical Plans of Room Service Pantries. ..0)....0. seen eww «ass dls « cops aceg ene nen are 
Typical Lunch Room. Plans oc. casei pecs eu se upars e viv ces n ape pins ods} s 0e OR enUnI Ie eterna 386 
Model Cafeteria. Plan i... 0. ii04 icc awoke Da caeln scl eawbbiy we soci epi aenesal Juana 303 
Typical Soda Parlor Plans. £5 .0.056 cc. <0 0 ce pcg w one oe a amlv eve ete ysisroin oan anna 307 
Comparative Diagrams Showing Steam-Table Construction ...............scuse sess eee eee 400 
Five Standard Types. of Kitchen Equipment Construction” ..........-.. os ++ esac eae 402 
Comparative Diagrams Showing Coffee Urn Construction ........:...c++-csesemeuu ee sae anne 406 
Features of Refrigerator Construction |... cesses «sess Gots vse hoes ot eee ne 409 


Comparative Diagram Showing Silverware Construction..¢.....\-s0s))) «is ons ss eee en eres 417 


LNIDE Ne OFRPEA LESSOR HOTEE PEANS 


New os Elotelmlacksonye entender 


A. Heavner, Architect 


Hotel Daniel AshleymmVialdostayen Gal nincsates sin « 


Dougherty & Gardner, Architects 


hes bark Central, New york City:.5.°0...2-... 


Gronenberg & Leuchtag, Architects 
Hotel King Cotton, Greensboro, N. C 
John B. Peterkin, Architect 


inemicoperteise leewmiearedo, Tex.....0..20006 


John M. Marriott, Architect 


Hotel Randolph, Milwaukee, Wis.............. 


Martin Tullgren & Sons, Architects 


fatelperwicwmbenwick, Pa. .c.e-..-o-.008 +o: 


Dreher & Churchman, Architects 


Hotel Retlaw,.Fond du Lac, Wis..........:...- 


Martin Tullgren & Sons, Architects 


Hotel bintiandimyirownsville, Tex....0002..0-.. 


The Kelwood Company, Inc., Architects 


dittes Warwick New York City.......00.0.0.68- 


Geo. B. Post & Sons, Architects 
Emery Roth, Associate 


Potelekitz-Gcariton, Boston, Mass...........-<» 


Strickland, Blodget & Law, Architects 


Hotel Washington, Shreveport, La............. 


Mann & Stern, Architects 


EotelGreystone, Bedford, Ind.............-.: 


Nicol, Scholer & Hoffman, Architects 


toteleNorrolk, Norfolk, Neb... ........-.2..0. 


H. L. Stevens & Co., Architects 


Hotemyicomico, salisbury, Md............... 


B, kK. Gibson, Architect 


Hotel Fi. Armstrong, Rock Island, Ill......... 


Chas. Wheeler Nicol, Architect 


Hotel Manitowoc, Manitowoc, Wis............ 


Martin Tullgren & Sons, Architects 


Hotel eBothwell, ‘Sedalia; Mo... ..0........%00- 


H. L. Stevens & Co., Architects 


Hotel Morgan, Morgantown, W. Va........... 


Holmboe & Pogue, Architects 


HiGgiwemeiiamoniHazieton, Pa... os... 6s sas bere 


Thomas, Martin & Kirkpatrick, Architects 


Hotel Blue Bonnet, Kerrville, Tex............ 


Paul G. Silber & Co., Architects 


Horele Woe -byrd, Richmond, Va.............- 


Marcellus E. Wright, Architect 


Efotel Wausau, Wausau, Wis...............05- 


Holabird & Roche, Architects 


itevericn svowers, Brooklyn, N: Y.........:.+:- 


Starrett & Van Vleck, Architects 


The Belcrest Apartment Hotel, Detroit, Mich.... 


Chas. N. Agree, Architect 


Wade Park Manor, Cleveland, Ohio........... 


Geo. B. Post & Sons, Architects 


Arcady Apartments, Los. Angeles, Cal......... 


Walker & Eisen, Architects 


South Shore Club Apartments, Chicago......... 


McNally & Quinn, Architects 
The Graemere, Chicago, II] 
Walter W. Ahlschlager, Architect 


Necnonm Manor Cincinnati, Obio....2.......2..- 


Samuel Hannaford & Sons, Architects 

Garber & Woodward, Associates 
Lincoln Park Manor, 
Olsen & Urbain, Architects 


Pontenanrain Apts., New Orleans, La......... 


Weiss & Dreyfous, Architects 


AimacimicmAne New OYOrk, IN: Yo..a.. sess 002s 


Geo. Keister, Architect 


(Gan itanmintazde Detroit. Mich: . 2... 2... kee eee 


Louis Kamper. Architect 


itoteleMearsanGd= Chicago, Illi... . 0.05.22 cs se 


William Bernhard, Architect 


Henvwavetlatscreveland, Ohio..:...5..6 525.8 


Geo. B. Post & Sons, Architects 


hucwNyanwick, \ehiladelphia, Pa... 2.0.00. «> 


Hahn & Baylinson, Architects 


Sanger Apartments, Dallas, Téx..............- 


Lang & Witchell, Architects 


LLopeenre@ormick, Chicago, Ill...........0.0-- 


Edmund J. Meles, Architect 


Granada Apartment Hotel, Brooklyn, N. Y...... 


Wm. I. Hohauser, Inc.. Architects 


The Georgian Apartment Hotel, Evanston, Ill... 


Albert Hecht, Architect 


ibhe Gaylord, Los: Angeles, Cal..............- 


Walker & Eisen, Architects 


The Seville Apartment Hotel, Detroit, Mich.... 


Chas. N. Agree, Architect 


ihpemitotcl. Pearson, Chicago, Ill... .....0.5 0.5 


Robert S. DeGolyer, Architect 


Pizieelotel EloOUston, Lex. .c.00..sceencen ees 


Joseph Finger, Architect 


Paroniane Villa, Cleveland, Ohio. ...3..0<%8.. 


Reynold H. Hinsdale, Architect 


Mar Main Arms Apt. Hotel, South Bend, Ind.... 


Nicol, Scholer & Hoffman, Architects 
Hotel Savarine, Detroit, 
Louis J. Chesnow, Architect 


GI CAP Oneness, <desrn ce oe 


Niches ie oes ioe 


16> 
LS 


117 
iE ife) 


PAGE 
Wwielbsteriett ss emebatis trol aa enna eee yn en ne 134, 185 
Henry Hornbostel, Architect 
Eric F. Wood & Co., Associates 
ire wA lertonamc mM CagO; ail lame nce oerusem eet eae 135 
Murgatroyd & Ogden, Architects 
The Chatelaine Women’s Apartments, Chicago, Ill. 136 
Roy France, Architect 
ines vwunitehallswebalmieBbeach > iat ie cieuce ee 140 


Martin L. Hampton, Architect 
E. A. Ehman, Associate 
Eotel Done Ge- are bass-aA-Giillew laa reese 142 
Henry H. Dupont, Architect 


Julia Tuttle Apartments, Miami, Fla..... ....... 145 
Gordon Mayer, Architect 

Minoy bark totely ot. betersbure, Hlasee seers: 146 
Henry L. Taylor, Architect 

Half Moon Hotel, Coney Island, N. Y........... 148 
Geo. B. Post & Sons, Architects 

ihemhoneyenlazageyliam ies Gach lola rien emote 150 
Schultze & Weaver, Architects 

Manatee River Hotel, Bradentown, Fla........... 152 
J. Harold MacDowell, Architect 

Dallas Park Apartment Hotel, Miami Beach, Fla. 155 
Robertson & Patterson, Architects 

Iotele HloriGaneeLampa bla done sermastaneeeree ae 160-161 
Francis J. Kennard & Son, Architects 

ELoteleAlcazateeiaint. lao ene ee ere 162 
Robertson & Patterson, Architects 

Buena Vistas Hotel; Biloxt)) Miss... ooee oe cree: 164-165 
Carl E. Matthes, Architect 

Arlington. Hotel Lot Springs entice ae see ee 166-167 
Mann & Stern, Architects 

The Bon Air Vanderbilt, Augusta, Ga.....:..... 168-169 
McKim, Mead & White and Warren & Wetmore, 

Architects 

Hotel’ Book-Gadillac, Detroit, Mich w....s2e eee 180 
Louis Kamper, Architect 

hemoavoy=tiaza, News VOL kCitvine eerie eee ere 181 
McKim, Mead & White, Architects 

Hotebmotevenss Chicago. Ll... cece] a uaees 182 
Holabird & Roche, Architects 

tiem Mayiower, Washington, sl) Care ny eni ee 183 
Warren & Wetmore, Architects 

Robt. F. Beresford, Associate 

Motelmbismanrchem ¢nicagoee 1h wise as eee eee 184 
Rapp & Rapp, Architects 

Hotel Schroeder, Milwaukee, Wis..............- 186 
Holabird & Roche, Architects 

Hotel aliatheee tlctin ei interes eice aeereee eee 187 
Martin Tullgren & Sons, Architects 

Hotel Benjamin Franklin, Philadelphia, Pa....... 188 
Horace Trumbauer, Architect 

Hotel Olympics eattlenm Vas laa qari teeenraere tere eee 189 
Geo. B. Post & Sons, Architects 

PioteleMavyo,esculsa a: Olklaie tres sraciacruercicr eae teks 190 
Geo. Winkler, Architect 

Elotele May dairies (pels iss) eV Omeieeteier tener werent 191 
Preston J. Bradshaw, Architect 

Hotels Rowes Grand) Rapids, Micha seen eee 192 
B. K. Gibson, Architect 

ELotemeArisleyaseA tanita. Gare acm riieniaen cone rotates 193 
Brinton B. Davis, Architect 

Hotel etliltonwe Abilene telexas eer iecmel aeenere eit 194 
David S. Castle, Architect 

Hotel icours | ollets Joliet. allem se eee eee 195 
Zimmerman, Saxe & Zimmerman. Arclvitects 

Hotel Francis Marion, Charleston, S. C.......... 196 
Wm. L. Stoddart, Architect 

EotelshieeLayes. Columbus, Ohio nse ccs 197 
Edwin Pruitt & Co. and Herbert B. Beidler, 

Architects 

Forty-Fourth St. Hotel, New York City.......... 198 
Rouse & Goldstone, Architects 

Hotel@ Bengonlanes cattle \ViaSlier erie iets 199 
Stuart & Wheatley, Architects 

Balmer Houses chicagow lila osiecniia cine se rcreee 200 
Holabird & Roche, Architects 

Hotel Roosevelt New Orleans, Laie. 2... en oe ee 201 
Favrot & Livaudais, Ltd., Architects 

Auditorium tlotel.) Houstonwe hexsae)s meee anes 202 
Joseph Finger, Architect 

ElotelenRobents H-leeaSts bonis. Momsen se ao a 203 
Alonzo H. Gentry, Architect 

Hotel Franciscan, Albuquerque, N. M............ 204 
Trost & Trost, Architects 

HotelgkWansanye Lopekass Walle e nase aes 205 
Shepard & Wiser, Architects 

hloteleizaSallem South bend sindsnrae seein eels ae 206 
Nicol, Scholer & Hoffman, Architects 

Abraham Lincoln Hotel, Springfield, Ill.......... 207 
Helmle & Helmle, Architects 

ElotelPatnicketlentya NOAanO KG. \Vcleramer itr neers 208 
Wm. L. Stoddart, Architect 

Auditorium Hotel, Cleveland, Ohio.............. 209 
Geo. A. Ebelina, Architect 

(iihes Drakes Hotel. Chica co; Ulsan eee eenr een 210 


Marshall & Fox, Architects 


7 aN Mang ‘ 

7 e ye 

Kae 
a ge ee RE oie ae gS 


Amt ha i tn rip en haat chee had 


ee ee 
\ ) ee Be BS, 


7 - > 
Goctnndmnterthonitvithan Gonthier Kee boning 


Ye ener a enieal” dccad See | Bump! den 
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sere 


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The Hotel King Cotton 


North Carolina 


> 


Greensboro 


John B. Peterkin, Architect 


The Modern Commercial Hotel 


The reader has already been warned 1n the intro- 
ductory notes beginning on Page 5 that this dis- 
cussion and the data herewith presented will revolve 
primarily about the average sized hotel project. 
This is where average experience is not only avail- 
able but will count heavily in its application to 
any specific project of this nature. ‘To the large 
hotel project we go occasionally for suggestions and 
for inspiration but for real experience our best 
mentors are to be found where hotels of compara- 
tively the same size are operating under similar 
conditions. 

The commercial hotel of today, usually a land- 
mark in the town or smaller city where it is located, 
serves a much broader set of requirements than 
merely housing a part of the transient local public. 
As a rule much of the social and business activity 
of the community centers about and in this building. 
Very often the hotel itself is a result of community 
inspiration and support. It is the face which the 
town presents to the world, an outward expression 
of industrial and commercial virility. The town 
with a good hotel is on its toes—where hotel accom- 
modations are poor there is apathy. The one attracts 
people and business, the other discourages all the 
forces which tend to stimulate sound community 
development. 

On the other hand too many hotels develop a 
condition perhaps worse than too few. If, through 
a condition of oversupply, the local hotel industry 
is on a non-paying basis there will certainly follow 
a situation which is conducive to neither good serv- 
ice nor good impressions. There will be losses to 
local investors and a general impairment of credit 
when a town is placed in the category of communi- 
ties which cannot support their own local institu- 
tions. 

We have today in this country an unparalleled 
condition of active communities where hotels are 
badly needed while but a few miles away there are 
towns overbuilt with hotel accommodations. Still 
we often go on blindly building, blindly investing— 
primarily because a community wants a new show- 
place or someone wishes to sell a centrally located 
building site and because a few blind investors will 
take the grand project on faith, hope and ultimately 
charity. Here is economic waste! 

So the primary requirement of the new commer- 
cial hotel project is to make certain that its exist- 
ence is justified.. That is the reason why the fol- 
lowing discussion of modern commercial hotels is 
opened with the subject of analysis as applied in 
the preliminary stages of the project. This is close- 
ly followed by a study of planning methods because 
in these two stages the project is made or doomed 
all in accordance with the dictates of applied com- 
mon sense. 

We have said that the function of the modern 
commercial hotel is not alone that of caring for 
transient guests. It must also provide certain com- 
munity facilities in accordance with local require- 
ments but this function may be also easily over- 
done. What the community thinks it wants and 
what it will really use on a paying basis are usually 


Il 


two utterly different pictures as many a hotel man 
will testify as he sadly pays the maintenance charges 
on unused ballrooms and private dining rooms 
(thinking wistfully of the income which the same 
space might bring if it were originally planned for 
rooms or other rentable space). 

The modern commercial hotel requires that every 
foot of space shall pay either in direct income or 
as an important service adjunct. 

As common sense struggles to a position of 
supremacy there are many encouraging aspects to 
the commercial hotel field. In addition to the trade 
of commercial travelers there has come a vast 
army of automobile tourists and a tremendous gen- 
eral increase in travel. True, a large number of 
new hotels have been erected to meet this increased 
demand, many of them poorly located and poorly 
planned, but this first stage of follies and fleeting 
promotions is passing and the industry is showing 
signs of stabilization on a much more intelligent 
and businesslike basis on which foolish investments 
will be discouraged and hazardous competition to 
a great extent “eliminated by proper community 
surveys based on serious investigations. 

Another important requirement of the modern 
commercial hotel is that the costly elements of main- 
tenance, depreciation and replacements shall be re- 
duced and subjugated through the use of better 
quality materials, equipment, furnishings and ac- 
cessories. Practical experience is dictating a strong 
trend toward the elimination of cheapness in the 
original investment and almost without exception 
the new commercial hotels are better built (par- 
ticularly in the hidden construction), better equipped 
and better furnished than ever before. Food serv- 
ice equipment has shown a remarkable change in 
this respect as will be seen by referring to the sec- 
tion of this book beginning on page 313. 

The modern commercial hotel finds its gross in- 
come through the sale of space primarily and is con- 
tent to break even on most of the services main- 
tained for the benefit of guests. Therefore plans 
must be flexible and allow easily for future ad- 
justments, particularly the ultimate provision of 
sub-rental space and room additions, the adding of 
floors or wings as the case may be. 

In many instances the most sensible procedure is 
to plan the entire new project in such a manner 
that part may be built immediately and the balance 
of rentable space provided through an addition 
after the project has demonstrated its earning pos- 
sibilities. 

Another important factor is the architecture of 
the new hotel as discussed in detail in a following 
chapter. Good architecture is good business and 
from this point of view it must appeal to every 
hotel man regardless of aesthetic considerations. 
Good architecture has definite advertising value 
as an institutional asset. It adds materially to the 
appraised valuation of a building because it promises 
a longer and more efficient competitive life. It is 
a powerful aid in the financial and promotional 
phases of development. As a community asset 
a well-designed hotel probably ranks foremost 


HOTEL PUANN ING -ANDS Ott Der LN G 


Preliminary Analysis of the Commercial 
Hotel Project 


HE tabulation shown below indicates various important points which should 

be given consideration before preliminary plans are drawn for any com- 
mercial hotel project. A schedule of this kind should be drawn up as the first 
step, adding any points peculiar to the individual project. 


Conditions of Site (Physical characteristics only) 


1. Suitability of perimeter shape for type of plan most 
practical from operator’s viewpoint. 

2. Excavation and Foundation conditions. 

3. Conditions and protection for light and air. 

4. Requirements for future expansion. 


Economics of Site 


1. Practicability of location in relation to 


(a) transportation facilities 
(b) business centers 
(c) amusement and shopping centers 
(d) neighborhood trends 
(e) type of surrounding buildings. 
2. Cost of site as related to the total cost of entire 
project. 
3. Sub-rental possibilities. 
4. Trend of realty values. 
5. Careful search and insurance of title. 


Professional Advice (should be brought in during early 
stages ) 


Realty expert on land and rental values. 
Engineer for survey and examination of site to de- 
termine excavation conditions, ete. 


Noe 


3. Architect selected on basis of experience and ability 
(rather than low fee basis). 

4. Engineers for complicated structural or mechanical 
problems. 

5. Equipment engineers for kitchen, laundry and special 
hotel service layouts. 

6. Experienced hotel man (preferably future manager) 
to introduce operating viewpoint. 

7. Experienced hotel accountants to set up logical earn- 
ing power and criticize plans and financing. 


Financial Schedule 


1. Establish approximate total budget of investment 


(a) in land and improvements 
(b) in building and equipment 
(c) in food service equipment 
(d) in furniture and decorations. 


2. Arrange tentative financing schedule. 
Plan Requirements 

The following elements should be determined in ap- 
proximate size and type so that the architect can fit 
them into the first tentative plans: 


Guest Rooms 

1. Approximate number required 
(a) with and without bath 
(b) sample rooms 
(c) suites. 

2. Corridor sizes. 


Public Rooms 


(a) General size and character. 
(b) Approximate relative location. 


Food Service 
(a) Approximate size and character of restaurants. 
(b) Requisite size and relative location for kitchens 
and service space. 
(c) Approximate kitchen equipment. 


Sub-Rentals and Concessions 


(a) Probable types and locations in the building. 
(b) Approximate sizes of stores, shops and stands. 


Mechanical and Service Equipment 
Determine tentatively the requirements of the man- 
agement as to 
(a) power and heating 
(b) elevators 
(c) laundry, location and size 
(d) ventilation 
(e) storage rooms, linen rooms, ete. 
(f) employes quarters 
(g) repair shops, etc. 


Furniture and Decoration 


(a) Approximate allowance for furnishing typical 
guest room. 

(b) Approximate allowance for furnishing and 
equipping restaurants. 

(c) Approximate allowance for furnishing and dec- 
oration of public space. 


Chapter t 


Analyzing the Commercial Hotel Project 


HE operation of the modern commercial hotel 
ale has often been characterized as a specific type of 
retail business comparable in its fundamentals to 
the business of any merchant who buys at whole- 
sale and sells at retail. Each day the hotel operator 
buys his rooms at a wholesale cost comprised of 
those elements of his so-called “rental cost,’ which 
include overhead, mainte- 
nance, payroll, and deprecia- 
tion sinking funds. Each 
day he sells at retail as much 
of this merchandise as he pos- 
sibly can, 

There is one vital difference, 
however, between the sale of 
hotel rooms and almost every 
other form of merchandise. 
There is no salvage of unsold 
stock. Rooms unsold at the 
end of the day are forever on 
the wrong side of the ledger. 
There is no recourse. 

Obviously, then, there is no 
type of business in which 
costs and sales methods must 
receive more scientific study, 
but in no other type of busi- 
ness are the rewards of care- 
ful analysis so great because 
the hotel industry is the only 
one in which to any extent 
the buyer sets his own whole- 
sale prices! 

This statement means that 
in the original planning of 
the project, in the financial set-up, the physical 
plan and the furnishing and equipment, the hotel 
operator is creating those elements which are of 
primary importance in establishing the daily cost per 
room. The same factors also contribute largely 
to sales success or failure. In other words, if the 
fundamentals of the original investment are prop- 
erly established, the project under reasonably good 
management will succeed. If the original plans 
are poorly conceived, no amount of good manage- 
ment can make up for it. 


The Important Functional Plan 


For these reasons it must be evident that every 
new hotel project must pass through a carefully 
considered stage long before the architect’s pencil 
ever touches paper. This first stage is the develop- 
ment of the functional plan which should be com- 
plete before any effort is made toward drawing up 
actual plans and specifications. This functional 
plan should in effect be a dependable business fore- 
cast based absolutely on known local controlling con- 
ditions. Without this precaution, any hotel project 
is flirting with failure and warding off success. 


Mantel in the Hotel Greystorie 
Bedford, Ind. 


The functional plan is actually an analytical re- 
port presenting a series of conclusions which prove 
the investment to be logical and indicate its physical 
form. Here the economic weaknesses of the project 
can be disclosed and corrected in advance, and the 
rental cost predetermined and controlled within 
proper accounting limitations. Here, too, the factor 
of saleability is established and 
with the proper relating of 
these two, the logical success 
of the venture becomes ap- 
parent. 

The following facts and 
controlling data should be set 
forth in the functional plan, 
and let it be said here that the 
greater the inexperience of 
potential hotel investors, the 
greater is the need for such a 
precautionary measure. 

The first step in establish- 
ing the functional plan should 
be a thorough analysis of the 
community and all local con- 
ditions to determine in gen- 
eral the need for a new hotel 
and the type and size of proj- 
ect. The second is the selec- 
tion of site. The third is the 
financial plan, and finally the 
elements of the physical plan 
should be predetermined so 
that the architect is called 
upon to plan a building rather 
than a business! 

In presenting the information given in this book, 
it may be noted that the authors have given primary 
consideration to hotels of average size and of the 
smaller types which are more definitely in demand 
than the very large city hotels. Each of the latter 
presents a series of highly individualized problems, 
and it is believed that common experience is of 
more value as applied to hotels of from 50 to 400 
rooms, to which the contents of this book are prac- 
tically limited. 


Logical Steps in the Analysis 


For the analysis which must precede every com- 
mercial hotel project, it is evident that a scientific 
study of community needs and possibilities is of 
paramount importance. There is much talk today 
about overbuilding in the industry. There is defi- 
nite propaganda under way to correct this condition 
—and all with good cause. On every hand we see 
the failures of over-ambitious community projects 
and the deflation of promotional ventures in the 
hotel field. We see projects representing millions 
of dollars in predoomed investments. Accountants 
tell the sad story in figures. 


14 


HOTEL 


PLANNING 


LENG OCP Bebe de tle eG 


New Southern 
Hotel 


Jackson, Tenn. 
R.A. Heavner, Architect 


HE New Southern Hotel is 

story building of reinforced 
and face brick. It contains 166 rooms, all 
but 25 of which are with bath. There is a 
coffee shop and five shops on the main floor, 
the main dining room being on the mez- 
zanine floor. Besides the usual machinery 
and storage space in the basement, there is 
a billiard room and four sample rooms. 
There are two high speed passenger ele- 
vators and one service elevator. 


an eight 
concrete 


The complete contract for the 
furnishings and equipment of 
the New Southern Hotel was 
executed by the PICK- 
BARTH Companies. 


BOILER 
ROOM KUTCHEN 


SUPOLIES 


SAMDLE DISPLAY ROOM 


BILLIARD 


Plan 


Basement Floor 


ROOM: ~ 


UPPER PART 


~ 7 
| 
eo 
a i 
| LOUNGL 
i 
LL. a —— seers >. - - 


SS =— 
: = —— 
‘ a ome FS ag ES 
KUTCHEN MEY () em 
THN} 
a s 
qf CLERK 
fe | 
bs Dx i 
LOBBY 
> 
Va CT 
5 a 
| CIGAR STAND 
COFFEE SHOP Cl ee 2 aan 
SHOP 
] 
SHOP SHOP SHOP 
Main Floor Plan 
O at | 


Typical Guest Room Floor Plan: 


Ae eAc Lave Zl NEG 


It is our opinion, however, that the hotel industry 
is not overbuilt—that there are not too many hotel 
rooms available in this country to meet the vastly 
growing needs of the public. The real trouble 
which shows up so plainly on the ledgers is that 
in many instances these hotels are in the wrong 
places and of the wrong kinds. The element of 
common business sense has been lacking too often. 
If the hotel industry will go about its business of 
new building as scientifically and sensibly as other 
industries control their growth, there is and always 
will be room for many new and successful hotels. 

The proposed investor in this field may, there- 
fore, find encouragement in the fact that with sensi- 
ble preparation and consultation, his project can be 
thoroughly safeguarded. 

The first step of community analysis is not one 
which should be attempted individually by even the 
most experienced hotel men. There are good avail- 
able consulting services which should be employed 
without hesitation for this purpose. The American 
Hotel Association offers such service, as do leading 
hotel accounting firms, financing organizations and 
publications of the industry. The report thus to be 
obtained will represent a study of local hotel, com- 
mercial and transportation conditions, which will 
definitely show the need for a hotel and the type 
of rooms and service for which there is a market. 
Here will be indicated the conservatively logical 
room rates, which in turn must set the limit on the 
investment in building and equipment. In fact, this 
forecast can and should be reduced to a typical 
anticipated balance sheet and profit and loss state- 
ment upon which figures the proposed investment 
may be decided. 


The information presented in various tables in this 
book is based on averages taken from actual opera- 
tions. It 1s given for the purpose of checking and 
for prelim nary estimates. 


CVE AM TR TE INS INI dO OY IU YES We, SAE IRSCOS |) IEMA B 


oS 


Typesof Revenue-Producing Space 
in Commercial Hotels 


This check list indicates the various uses of 
hotel space from an earning viewpoint as based on 
general experience in hotels of— 


AVERAGE 75 ROOM HOTEL 


Guest Rooms (with and without bath). 
Sample Rooms. 

Concessions, lobby stands and I or 2 shops. 
Restaurant (often omitted in small hotels). 
Private Dining Rooms. 

Club Rooms (under local arrangements). 


AVERAGE 150 ROOM HOTEL 


Guest Rooms, Suites and Sample Rooms. 
Restaurant and Coffee Shop. 

Concessions, News, Cigars, Etc. 

Barber Shop. 

Stores and Shops. 

Banquet and Ballroom 

Club Rooms, Private Dining Rooms. 


AVERAGE 225 ROOM HOTEL 


Guest Rooms, Single and Double. 

Sample Rooms and Suites. 

Concessions. 

Barber shop, Beauty parlor, Turkish bath. 

Stores and Shops. 

Restaurant, Grill Room, Coffee Shop or Tea 
Room. 

Banquet and Convention Room. 

Club Rooms and Private Dining Rooms. 

Garage space (separate building). 


These are typical figures based on averages of five hotels in each class. 
should be taken only for general estimates and comparisons. 


| Average Sources and Values of Commercial Hotel Revenue 


They 


Sources of Revenue 75 Rooms 150 Rooms 225 Rooms 
Rooms, average $3 per day estimated on basis 
a ee OCCUDANCY 0. 2 a ee $57,480 $114,960 $172,440 
Restaurant, including all forms of food service 52,600 108,000 167,000 
era all types i ede eae a 1,800 3,600 6,000 
Service, paid such as barber shop, manicure, 
Bee emer NITIC Ty t CTCL... covdwsi< cis sete heats 8,000 20,000 38,000 
mun-reptals. stores, shops, et€..c............- 4,000 15,000 21,000 
Total $123,880 $261,560 $404,440 


16 HOsT EL =P LEAN AV EN Gs AUNeDesOl Un oer tana 


Beer, ” 


Having established the logic of the hotel from 
the viewpoint of the proposed community, the next 
step is the selection of a site. Here will arise vital 
problems which are not to be settled casually nor for 
that matter determined primarily by the cost of the 
land. 

The question is often asked as to the proper rela- 
tion of land and building cost. There is no general 
answer, no standard basis. Of course, for the 
average building investment, general experience has 
shown that land should not exceed 20% of the 
building cost. This cannot be applied to the average 
hotel problem, because for the hotel business a good 
location is worth almost any cost, provided this cost 
can be partially offset by sub-rentals in the form of 
stores and shops. The representative opinion of 
several experienced accountants and hotel operators 
is that the gross rental of stores in a hotel should 
equal annually 10% of the cost of the land. On this 
basis, the operation is financially well balanced. 


The Average Site 


For the average town or city, the site of the 
commercial hotel should represent a nice balance 
between the requirements of traveling men and auto- 
mobile tourists. The location should be in a good 
developing business district, within easy distance 
from the principal railroad stations, but not near 
enough to subject patrons to the nuisances of noise 
and smoke. The site should also be accessible to 
the important routes of tourist traffic, today a saving 
element for many commercial hotel projects. With- 
in reason, a maxim may be established for purchas- 
ing a commercial hotel site—“Find the right site 
and pay the price.” 


Main Kitchen, Hotel Sherry-Netherland, New York 


The physical conditions of the site are also im- 
portant. These include primarily the size and shape 
of the lot and the conditions of excavation and 
foundations. Dimensions should be such that the 
ground floor layout will accommodate the proper 
number of stores and the necessary layout of pub- 
lic and front office space. A report should be made 
by competent engineers on the actual construction 
conditions of the site. 


The Financial Plan 


At this point, if not before, the financial plan of 
the project should be given thorough consideration. 
It is realized, of course, that hotel financing is un- 
like that of the average realty investment project 
in that not only the intrinsic value of the land and 
building are involved, but also the logical condition 
of the business of the individual hotel—and of the 
two, the latter is more important. A hotel building, 
good for no other purpose, has no real estate value 
except when, as a business machine, it is function- 
ing successfully for its purpose of profitable opera- 
tion. Therefore, as might be expected, the usual 
first mortgage channels of the real estate field are 
not the sources of hotel financing, save in excep- 
tional cases. 

In general, it may be said that the financing plan 
of the commercial hotel project is divided into two 
stages, which may be termed the senior or first 
mortgage financing, and the junior or secondary 
financing which takes on several forms. Naturally, 
there must be a limit to the cost of financing, and 
promotional schemes which involve intermediate 
profits or financing costs of over ten or twelve per- 
cent should be avoided. In most instances, the first 


ANY 2iN G THE TCOMMER CIAL MOTEL PROJECT oy 


ee 


j) aay et 


The contract for the Furnishings and Equipment of the Hotel Daniel Ashley was executed by the 
PICK-BARTH Companies. 


Hotel Daniel Ashley 


Valdosta, Georgia 
Dougherty &° Gardner, Architects 


Mezzanive Over | 
This PORTION 


Dinine Room 


rt 


Srors Srop2 —- Panton 


PLAN OF-FIRST FLOOR PLAN OF SECOND FLOOR PLAN oF TYPICAL FLOOR 


BOT EOL) Pel: ANON UD N GG ASNED Oc ro ela oN G 


Estimated Annual Operating Expenses for a 500 


Not Including Interest, Taxes, Etc. 


Room Hotel 


Payroll . $118,920 
Laundry Expense (Net i in Panera ato own erat 23,500 
House Expense 5,000 
Housekeeper’s Supplies 4,500 
Replacements (Average over first shee eate: 36,000 
Elevator Maintenance (5 elevators) ; 1,400 
Administration (Does not include managers, see Sally 12,000 
Electrical Supplies 3,000 
Repairs 10,000 
Light, Heat, Power and Ware 40,000 
Office Expense 1,500 
Advertising 18,000 
Bad Accounts . 4,000 
Decorations 1,200 
Insurance (Ev eethine oe on Pe idine 2,000 
Total Expenses (Not including interest, taxes, etc.) $281,020 
Number and Payroll of Employes 

No Type : Pay Total No. Type Pay Total 4 

1 | Manager | $7,200 1 | Supt. Service 1,800 

2 | Asst. Mgr. 2,400 4,800 2 | Head Bellmen 600 1,200 

1 | Treasurer 3,000 15 | Bell Boys 240 3,600 

1 | Comptroller 3,000 12 | Elevator Men 720 8,640 

— 3 | Lobby Porters 600 1,800 
$18,000 i 
$18,240 

1 | Bookkeeper 1,800 1 | Housekeeper 1,800 

1 | Ledger Clerk 1,500 1 | Asst. Housekeeper 1,200 

1 | Stenographer 1,200 45 | Maids 480 21,600 

3 | Watchmen 1,200 3,600 6 | Inspectresses 600 3,600 

(Timekeeping, Re- 1 | Chief Houseman 1,200 

ceiving) | 5 | Housemen 720 3,600 

| pee! 2 | Mending Women 600 1,200 

| $ 8,100 6 | Scrubwomen 480 2,880 
3 | Room Clerks 3,000 9,000 pee eS 
2| Asst. Clerks 1,500 | — 3,000 : $37,080 

3 | Cashiers 1,200} 3,600 1) Chief Engin seh 

2 | WriteUpClerks 900 | 1.800 2 | Asst.Engineers 1,500 | 3,000 

1 | Night Auditor 3,000 3,000 2 | Electricians 1,800 3,600 

; on se Re tes 3) S 2 | Carpenters 1,500 3,000 
| $20,400 ees 
3 | House Officers 1,500 | 4,500 RTS | | vO 
$ 4,500 Total Pay Rolli3 2 ae ee ee $118,920 


pe NPAs Las ZaleNy Gh eepee, O VeVi BAR ColrAy le OVE TP RIO ls EC 1 1g 
A Recommended Method for Analyzing Hotel Plans 
S° great is the importance of this subject even in the ume or cubic contents of the building should be simi- 
tentative stages of a hotel project, that it is desired larly sub-divided to learn just what part of the invest- 
to call the attention of the reader early to the fact that ment is actually being made in each type of space. For 


the usual methods of measuring space allocation on hotel 
plans is not sound, because it is as a rule based on square 
footage only. 

In the following article on Planning the Commercial 
Hotel, this subject is amplified, but it is desired to direct 
the reader’s attention to the fact that there are two dis- 
tinct methods of measuring hotel space according to its 
economic significance. The first method is to frankly 
charge all space which does not return direct income 
to the non-income producing classification. The second 
method, which is developed herewith, recommends 
dividing the space for more careful study into five classi- 
fications, as follows: 


(a) total floor area used for public space of non- 
income producing nature 

(b) total floor area used for guest rooms (this will 
include necessary corridors, elevator space, etc.) 

(c) total floor area used for food service (including 
kitchens, dining rooms, storage rooms, etc.) 

(d) space used for all other types of service 

(e) rentable space, including stores, concessions 
(barber shop, beauty parlor, or any other space 
which brings direct rental or concession in- 
come). 


The next important point is that practically all hotel 
plan analyses divide the space only by area, charging to 
each type of space under either system, the square foot- 
age of floor area employed for the particular classifica- 
tion. Obviously, the use of square foot areas alone will 
not give true percentages when considering the total cost 
of the building as an original investment of which vari- 
ous parts are chargeable to various types of use and 
occupancy within the building. The building itself rep- 
resents a gross cubic footage and the original cost of the 
building is usually estimated on a cubic foot basis. 
Therefore, in addition to sub-dividing the areas by 
square footage of floor space in a plan analysis, the vol- 


mortgage will take the form of a bond issue with 
an amortizing feature which will gradually reduce 
its size. In this way the first mortgage may safely 
bear a high ratio to the total cost but amortiza- 
tion should be planned to come out of actual earn- 
ings of the business. This mortgage bond issue will 
probably be handled in local sales by an experienced 
hotel financing organization, and such handling can- 
not as a rule be undertaken by amateur financiers. 
Quite often the first mortgage funds may be sup- 
plied by a group of local business men who are 
interested in having a new local hotel. 

It may be generally assumed that about 60% or 
slightly more of the cost of land and building may 
be obtained through first mortgage financing. Very 
often another 20%, representing perhaps the cost 
of the land, may be handled by paying for the land 
with a second mortgage to be amortized over a 
period of from five to ten years. This will leave a 
probable equity of about twenty percent of the cost 
of land and building to be supplied by the owner 
as his actual investment, and on top of this he has 
also to provide the furnishings. 

Experience has shown that the most successful 
form of business organization for a new hotel 
project is to establish two companies. The first 
is the owning corporation which handles the project 
up to and sometimes including furnishing; and the 


example, a square foot analysis of preliminary plans 
might show a satisfactory percentage of the floor area 
allotted to public space of a non-income producing. na- 
ture. On the other hand, by the cubic foot method of 
measurement, it might be found that too great a part 
of the volume of the building (which means the original 
investment) is being given over to public space of a 
non-income producing nature. This would probably be 
because the ceilings were too high and the owner and 
architect would thus be automatically warned to reduce 
ceiling heights or to cut down the floor area to obtain 
a proper balance in the actual original investment in the 
building. Again, this method of analysis might justify 
greater floor areas with lower heights or vice versa, giv- 
ing a more flexible control of plan efficiency. 

For readers who may find the second method of plan 
analysis and the cubic foot measurement ideas of inter- 
est, there will be found below a typical set of figures 
which will indicate in detail how the measurements can 
be made in a condensed analysis for any hotel plan. Note 
that the structural parts necessary for each division, 
such as walls, partitions, etc., are included in the gross 
measurements of the various areas. 


Typical Condensed Plan Analysis 
BASEMENT FLOOR 


EG ae stores (12x24) plus (14x4) equals 344 
q. Ft. 

DY? See of Basement (77x95 )—344 equals 6,971 
q. Ft. 


PIRSTOPLOOR 


“A” Lobby (52x60) equals 3,120 Sq. Ft. 

Palm Room (23x44) equals 1,012 Sq. Ft. 
Writing Room (12x44) equals 528 
Ladies Dressing Room § Sqiit 
Passage (10x44) equals 440 Sq. Ft. 

Entry No. I (11x20) equals 220 Sq. Ft. 
Vestibule (10x16) equals 160 Sq. Ft. 

Alcove (10x14) equals 140 Sq. Ft. 
Elevators (22x9) equals 198 Sq. Ft. 
Service Hall (7x25) equals 175 Sq. Ft. 
Coffee Room (22x40) plus (37x27)—120 equals 


1,759 Sq. Ft. 
e 
Stairs (9x12) equals 108 Sa. Ft. f 

Misc. Space equals 540 Sq. Ft. 

Shops, Nos. 1 and 2 (23x47) equals 1,081 Sq. Ft. 
Shop No. 3 (21x27)—60 equals 507 Sq. Ft. 
Telegraph (7x11) equals 77 Sq. Ft. 

Cigar Stand (21x11) equals 231 Sq. Ft. 


UPB EORTES 4 2.53.04; °5,. 6) 


al Ge? 


quals 
1,388 
SqsFe 


Kitchen ee) (8x21) plus (9x12) 


CON Ag 
cd 


“B” 31 Rooms on each of 5 floors equals 155 rooms. 
ae ot floor (47x95) plus (99x48) equals 9,217 
q. Ft. 
Area of 5 floors (5x9,217) equals 46,085 Sq. Ft. 
“D” Pent house (16x20) equals 320 Sq. Ft. 
Machine Room (16x20) equals 320 Sq. Ft. 
AREAS 
AGS O20N SUE t, 
“B” 46,458 Sq. Ft. 
e300 a euitt. 
U1) eao ES ta Giyok ts 
re piel, c00 S05 Ft, 
CUBES 
“A” (15.5X5,620) equals 87,110 Cu. Ft. 
“B” = (15.5x373) plus (42x9,217) equals 392,895 Cu. Ft. 
“CC” (15:5x3,255). plus (8.5x344) equals 53,531 Cu. Ft. 
“D” (15.5x540) plus (8.5x7,611) equals 73,063 Cu. Ft. 
| “RK” (15.5x1,896) equals 29,388 Cu. Ft. 


20 HOw EL Pals A NNN GAN? DO: Ul Terra eNeG 


The Park Central . 

\ 

New York wide \ 

Gronenberg &S Leuchtag, Architects 
o[ Bt metropolitan hotel is at- 
tractively located on Seventh 


Avenue just south of Central 
Park. A typical floor plan is 


> i 
Pea 


Park Central (a contract 
amounting to constderably 


shown below. The first floors in- gE 
clude a two-story grill executed in Be iB Y 
Florentine Renaissance style, and week sa 
the beautiful restaurant is finished aes is 
in rich ceramic colors. Special af . Ps a. 
features include a roof garden with 5 M4 xe fe ' | 
high vaulted ceiling and vaulted rt © rE 
arches through which a splendid ff ey ae fe 
view of the city is to be had. A OG ae or 
swimming pool and fully equipped Steak FE 
gymnasium add considerably to the FREE RE 
enjoyment of tenants. ig eee 
(gee e 
GERE 
The complete Furnishing oars 
and Equipping of the 1G EES 


more than a nullion dol- 1 
lars) was planned and ex- q 
ecuted by the PICK- E 


BARTH Companies. 


S0th STRELT 


Typical Floor Plan 


SURE 


SOUTHERN EXPC 


NOKTHEKN. EXPOSURE 


A typical floor plan 
shows a division into 
apartments of two, 
three or more rooms, 
4n which each bedroom 
is provided with bath. 
There are no kitchens, 
but serving pantries 
have been provided in 
each apartment. 


Soh STREET 


EASTERN EXPOSURE 


AN Ae M2 N Geo Deter COMMERCIAL HOTEL PROJECT QI 


Types of Sub-Rental Space in Commercial Hotels 


This table provides average plan data based on a study of the plans of a large number of 
existing hotels. It should be of particular value in developing functional plans of new projects 


Type of Occupancy* 
In 200 Room Hotel 


APPROXIMATE NET SQUARE FEET REQUIRED 


In 500 Room Hotel In 1,000 Room Hotel 


PEP BOER ANO Gals nih ess «ssc 00.3 725 Sq. Ft. (7 Chairs) 


*Beauty Parlor 450 Sq. Ft. (3 Chairs) 


Ce ee ee 


Business  @iices ...........-. 500 Sq. Ft. 


1Oir Se SV! Gh 1,500 Sq. Ft. 


CNG We SOM Oe (probably none) 
(he SiG a 575 Sq. Ft. 
Fiabendasher =. .c4 2... c50ks. GAS Sides 
oO 3,000 Sq. Ft. 
No SCG R255. hits 
Peuoie Lavatory ...........- 500 Sq. Ft. 
BGIOMGNRES: Meas ses sc oe 100 Sq. Ft. 
Telegraph (1 company only in 
200 soom hotel): 3:4........ 60 Sq. Ft. 
* Including manicures, lockers and 
toilets for employes. 
1 These are minimum figures. 
+ Combines theatre tickets, news- 
papers, magazines, candy. 
tApproximate Public Men||5 W.C. 4 Urinals 6 Basins 
Lavatory Equipment Women|)2 W. C. 2 Basins 


2,800 Sq. Ft. (23 Chairs) 


1,250 Sq. Ft. (16 Chairs) 


2,500 Sq. Ft. (10 Chairs) 3,500 Sq. Ft. (14 Chairs) 


1,500 Sq. Ft. 2,000 Sq. Ft. 
2,500 Sq. Ft. 2,500 Sq. Ft. 
625 Sq. Ft. 1,200 Sq. Ft. 
575 Sq. Ft. 575 Sa. Ft. 
725 Sq. Ft. 725 odal ts 
5,000 Sq. Ft. 7,500 Sq. Ft. 
250 Ode Ets 250 Sq. Ft. 
700 Sq. Ft. 1,000 Sq. Ft. 
300 Sq. Ft. 500 Sq. Ft. 
120K qu bit. 120 Sq. Ft. 

11 W. C. 8 Urinals 8 Basins|15 W. C. 10 Urinals 12 Basins 

6 W.-C. 5 Basins] 8 W.C. 6 Basins 


second is the leasing and operation organization. 
In arranging leases, it is customary to base the 
lease price as a net percentage on the investment 
after all interest, taxes, etc., are paid. The usual 
net rate is five or six percent. 

There are, of course, certain flexible elements 

which may aid materially in working out the financ- 
ing program. For instance, the entire requirements 
of equipment and furnishing may be worked out on 
a contract basis with an organization such as the 
Pick-Barth companies, providing for payments 
over a period of time. These payments theoret- 
ically and in fact should be made out of operating 
profits as should the amortization of mortgages, re- 
demption of debenture bonds and other forms of 
secondary or junior financing. 
_ It may be noted here that the Pick-Barth com- 
panies maintain an experienced advisory service 
which offers unusual features of co-operation with 
the owners and lessees of new hotel projects. Here, 
without obligation, it is often possible for a prospec- 
tive investor in this field to receive invaluable coun- 
sel in assuring a sound financing program. 


On the page which follows there is presented a 
typical balance sheet and profit and loss state- 
ments prepared by Horwath & Horwath, leading 
accountants in the hotel field, for the purpose of 
demonstrating relative equities, costs, sales, etc., in- 
volved in a fair average commercial hotel project. 
The explanations accompanying these figures will 
serve to bring out many special points and con- 
siderations in this relation. 

The final, and another highly important element 
in the preliminary analysis, is the functional plan 
itself. This is in effect a list of plan and equipment 
requirements for the architect and other professional 
advisors who must now work out the project in 
all its details. A typical analysis of this nature for 
a commercial hotel is shown on page 26. 

Of course, the architect should have been selected 
early in the preliminary stages of the project and 
he will help materially in developing the details 
of this functional plan. Data as to mechanical 
equipment may be obtained from the architect’s own 
engineers or those selected as consultants. The 
general requirements of good service space and 
equipment, furnishings, etc., may be obtained 


i=) 
i) 


HOV Eee 


PLANNING AND OUTFITTING 


Analysis of Balance Sheet and Profit and Loss Statement 
of a Typical 200 Room Hotel 


This is the balance sheet and profit and loss statement of a 
typical 200 room commercial hotel at the end of its fiscal year 
at August 31, 


Interest om Morteage sBondeso..00 oe ee $36,000 
Amortization of Bond Discount and Expense.... 3,000 
Real SMstate; Taxes eee avis sak. ee OOO 
itive. Tnsurancé= Building a. na0...e sees Beebe en 1,500 
Fire Insurance—Equipment .................. 500 
Depreciation Pots Building 3.224. o)cee se oon. 18,000 
Depreciation of Furniture and Equipment....... 18,000 

$97,000 


The profit and loss summary is based on an average occupancy 
of 70% at the average rate of approximately $3.90. 

The direct payroll applicable to the rooms consisting of wages 
of room clerks, uniformed service and housekeeper’s department, 
is 174%4% of the total room income, which is a reasonable allow- 
ance in a hotel of this size at 70% occupancy. Other expenses 
directly applicable to rooms, such as laundry, replacement of 
linens, cleaning, etc., constitute 744% of the total room revenue, 
so that the departmental profit remaining is 75% of the revenue. 
While many of the larger hotels show better results, this is a 
reasonable departmental profit in a hotel of this size. 

The restaurant sales equal the income from rooms, which should 
be the case in hotels that pay particular attention to the kind of 
food and service their guests want and make efforts to satisfy 
them at a price they are willing to pay. 

The cost of food, after crediting the food consumed by em- 
ployes, is 421%4% of the sales, while the payroll is 26% and all 
other expenses 15%. This leaves a departmental profit of 16%% 
of the sales. While this result is not as good as may be achieved 
with very efficient management under favorable conditions, it repre- 
sents a fair average in hotels of about 200 rooms. 

Of the total gross income of $455,000, the profit remaining for 
all overhead expenses is $205,000, or 45% of the gross income. 
Of this, the unapportioned expenses—not including rent cost— 
consumed 16%% so that 28%% remains to take care of the 
rent cost and net profit. The rent cost is 21%% of the total 
gross income and the net profit is 744% of the total gross income. 
The rent cost should be judged especially by its relation to the 
total income from rooms. In order to make a fair comparison, the 
income from store rents should be deducted from the total rent 
cost and the balance compared with the room income. In this case 
the net rent cost, after deducting the rent of stores, is $84,000, 
or 42%, of the gross income from rooms. At this rent cost, the 
hotel should produce a reasonable profit under good management. 
The higher the rent cost goes in proportion to the room income, 
the more difficult it is to operate the hotel profitably, so that very 
few hotels can exist with a total rent cost in excess of 50% of 
the room income. 


Profit and Loss Summary for the Year Ended August 31, 1926 


SALES COST OF SALES PAYROLL OTHER EXPENSES PROFIT 
ROOMS SH J ihy.se et ee ee $200: 000/00: go (a ee eee $ 35,000.00 $15,000.00 $150,000.00 
RES ESURAIN Tie ope mee eine eae 200,000.00 $85,000.00 52,000.00 30,000.00 , 33,000.00 
TELEPHONE... Bits, Ss gare eae Reais are 12,000.00 9,500.00 2,000.00 50.00 450.00 
GUESTAGAUNDR Ya. 2a ies 6,000.00 4,500.00. - 8%. wae 1,500.00 
NYAS De Ketek Foie Rea i alle ernie Sat A OOO OD Mie kee A eet eee 1,500.00 750.00 1,750.00 
BARBER SHOP.) 3. ose ere L3:000; 00:9) CoS r are ae ere 13,500.00 1,200.00 3,300.00 
DOCG At Ge cvie ss dy peo rei, Sei ees $440,000.00 $99,000.00 $104,000.00 $47,000.00 $190,000.00 
OTHER INCOME: 
Store| Rentsiias., ele ei eee $°13,000.0000 2 ey Se ak Si a cpp 13,000.00 
DUNGTIES Jo ha eer ORD. Late ee ee 2,000.00. 0.5, 7 = ee Roe ee See eee are 2,000.00 
Total... ee 6 Nee, ae eam eae ce $455,000.00) 9) Sp ee Ss aie a ar i ee a er $205,000.00 
UNAPPORTIONED EXPENSES: 
General and Administrative). 11 0h. = secs hae eee aed ee $ 18,000.00 $20,000.00: “<.  eee 
Heat, Light and! Powers eihen: et ere telah oe ee es te 7,000.00 18,000.00 °°) ne 
Repairs and Maintenances acre aa ie ee ee es 4,000.00 8,000.00 °_ See 
sprain ee EER A I, rh Say SSS gee as $ 29,000.00 _ $46,000.00 $ 75,000.00 
$455,000.00 $99,000.00 $133,000.00 $93,000.00: > =e 
panes AVAILABLE FOR RENT 
a ee eee ey ern ee a Meneame a i PN ea oot fee oe 130,000.00 
RENT COST 5s ose yjewiin at tht ee leaped ee Be i 2 0a es ac ne : 97,000.00 
NET INCOME oe ociieg ole tie absent thet bo ssse ev OOO Un ts See STN $ 33.000.00 
Balance Sheet as at August 31, 1926 
ASSETS Less: Reserve for De- 
CURRENT ASSETS: preciation.ca. eae 72,000.00 108,000.00 —_1,086,000.00 
Cash—In Banks......... $ 34,000.00 oy i 
Onitiandoe cm. 2:000. ; DEFERRED CHARGES: 
ae: ae cle Ss 9 36,000.09 Bond Discount and Expense.......... $ 18,000.00 
Accounts Receivable......$ 10,000.00 Organization, Expense.n... ee ee 9,000.00 27,000.00 
Less: Reserve for Bad " 
Accounts Ue cera S10 See 500.00 9,500.00 TOPAL ASSETS wb) whe te aleve ptt Soll igh gina sais Mie en $1,.175.000.00 
Inventories: LIABILITIES 
HOOd: ) Te ye nc err. $ 2,800.00 CURRENT LIABILITIES: 
SUppILES:. ssa eel pees 2,100.00 4,900.00 Accounts, Payablesa 2 5. eee $ 21,000.00 
— — Notes. .Payablé:.. <2 eee 8,000.00 
$ 50,400.00 Accrued Expenses: 
PREPAID EXPENSES: Payroll a ot eee $5,400.00 
RASUTANCO. apt cate ae oe eto Meares $ 3,400.00 Interest on Bonds...... 6,000.00 
POKER - Sse ocean de Seater MOAT 6,700.00 Sundries (1. Sec eee 1,600.00 13,000.00 
SHHATISS., (<6 STe ee eae one em 1,500.00 rd ——— $ 42,000.00 
oo FIXED LIABILITIES: 
11,600.00 First Mortgage Bonds. 22. 5... os.) eee 600,000.00 
FIXED ASSETS: CAPITAL: 
Land). yin an cle es Meee ee a eee ee $150,000.00 Capital Stock.c4. eee ee eee $525,000.00 
Biniding 35.4 eae $900,000.00 Surplits, 2:2) Besa eee 8,000.00 
Less Reserve for De- 
preciations 2s ste. 72,000.00 828,000.00 533,000.00 
Furniture and Equipment .$180,000.00 TODAL LIABILITIES oe eee $1,175 ,000.00 


Analysis by Hcrwath & Horwath 


ANE EZ G et ESeOOM MER COAL? HOTEL PRO) ECT 


through the engineers and decorators on the service 
staff of the Pick-Barth companies. 

This functional plan, as shown, will list the ap- 
proximate size and type of all important space re- 
quirements. Thus, before starting the actual plan, 
the architect has the advantage of a well developed 
business plan with its specific requirements of func- 
tional space of every nature. His problem then 
becomes one of creating a building to fit a given 
site and to include in proper inter-relationship all 
of the space units already set up for him in the 
functional plan. 

This logical method of procedure practically takes 
all guesswork out of the new hotel investment. Here 
is a set of economic requirements on which business 
success is predicated and which have now intelli- 
gently to be reduced to physical form. Here the 
plan is predicated on the projected balance sheet and 
profit and loss statement where the reverse condition 
is unfortunately too often the case. In other words, 
the accountants’ figures and the service of trained 
economists can and should be used to predetermine 
the plan of the new hotel, rather than to later analyze 
the reasons for its failure as a business project ! 

In following chapters will be found discussions of 
actual planning methods and data which has a con- 
siderable bearing on the etablishment of the func- 
tional plan. This chapter, however, will have served 
its purpose if it has indicated to readers the great 
importance of a scientific predetermination of the 
manner in which a commercial hotel project should 
be approached to gain reasonable assurance of the 
success of the venture before the money is irre- 
trievably spent. 


RCHITECTS who desire assistance in 

matters of planning may secure the un- 

limited cooperation of the engineers and 
hotel specialists of the PICK-BARTH Com- 
panies, which include Albert Pick & Company, 
Chicago, L. Barth & Company, Inc., New York, 
The John Van Range Company, Cincinnati, and 
The “White” Door Bed Company, Chicago. 
The counsel of their highly trained staffs of 
men will prove of particular value in connection 
with preliminary plans, space allotment, food 
service engineering, efficiency planning and 
other early problems where the application of 
experience and keen appreciation of hotel re- 
quirements can provide against costly and 
harassing complications later on. Owners, pro- 
moters, architects and financing organizations 
also find consultation with the PICK-BARTH 
Companies highly helpful in making preliminary 
forecasts, and budgets covering furnishing and 
equipping. Such forecasts, when made by 
PICK-BARTH specialists are carefully based 
upon the actual experience of hotels of similar 
size and character—the only method which 
should be employed if figures are to be safely 
relied upon. No charge is made by the PICK- 
BARTH Companies for this service. 


Attractive Entrance to Lobby of Bismarck Hotel, Chicago 
Rapp & Rapp, Architects 


24 HOTEL PLANNING ANID OU PT PlTt tine 


Floor Plans of the King Cotton Hotel, Greensboro, N. C. 


Fohn B. Peterkin, Architect 


(See Frontispiece—Also Additional Plans on Page 33) 


STORES 


KITCHEN 


BANQUET ROOM 


COAL ROOM 


a 
° 
a 
2 
a 
° 
u 


CORRIDOR 


) 
D 
ee 
D 
oL UNWEH tole, 
wien}, 
utp 5 OD 
STORE*t |STORE *2 [STO RE"3 | STORE 4 i 


SERVICE 


SERVICE 


oO 
38 OS Of sits 
nL a 
a J \ } = SOX Ot = = SS 
Basement Excavated Only for L | 
Boiler Room Ground Floor with Stores at Left (Lower Level) 


fart Keen opm = 
a ee a | 
= A 
a 
' d Eat ah 
ind 
The complete contract for eA ie 0 d 
the Interior Decoration and = Wiveeaee ey “ 
Furnishing of the King Cot- i) oo + os 
ton Hotel was executed by = 4 
the PICK-BARTH Com- ROOF a a ie 
panies. The Food Service cy | ao | 
Equipment is that of The i a al Sy 
John Van Range Company i ll = 
(afiliated with the PICK- aa 
BARTH Companies). Lets mous! t 
| i il 
I rere 


women space & 


Main 
Lobby Floor 
with Stores 

on Higher 
Street Level 


sOutm pavim srmeet 


EAST MARRET SIRCED 


Clever Planning ‘Takes Advantage of Street Grade Condition 


Noe that street (East Market) grades sharply space usually undesirable; a private street entrance 
downward from right to left. This condition to the banquet room; and the arrangement of much of 
allowed economical planning of stores on two street the service space without expensive excavation. A good 
levels; the placing of lower part of banquet room in example of extremely careful preliminary planning. 


Chapter II 


Planning and Building 


A study of the plans of hundreds of medium 
sized commercial hotels goes far to convince one 
that as yet no general standards of hotel planning 
have been developed—no cut and dried formulae of 
room sizes and inter-departmental relationships 
which will guarantee smooth and economical opera- 
tion. On the other hand, there is available a wealth 
of operating and accounting experience which would 
seem to indicate those fundamentals of planning on 
which the success of the venture can be based. Only 
from observation of actual experience can average 
principles be established as a guide in the planning 
of new hotels, and these at best can be taken only 
as suggestions for practical, well-studied applica- 
tion. 

We may assume at the start that each commercial 
hotel project is a highly individualized problem be- 
cause of the variation in requirements, local condi- 
tions and the dimensions of sites. It is true, how- 
ever, that each unit of the plan, in accordance with 
its required purpose, may be fairly well standard- 
ized in its relative disposition and size. 


The Schedule of Space Functions 


As already indicated in the preceding chapter, the 
first essential step in planning the hotel is to set up 
a schedule of space functions. What are to be the 
required functions should be established originally 
by a survey of the community and its hotel needs, 
together with the governing conditions of individual 
site and its earning possibilities. 

On Page 26 will be found a typical functional 
analysis as established for the planning of a 200 
room hotel in a medium sized city. Here it will be 
seen that the first logical step is to list the types of 
space which are to be incorporated in the new plan. 

The second step is to assign to each type of space 
the approximate square foot size which can econom- 
ically be allotted to it, bearing always in mind the 
two types of accounting control which should be ap- 


the Commercial Hotel 


plied as an acid test to each space allotment—first, 
the earning power of the space, and, second, its 
possibilities of efficient operation with attendant 
economies. 

When it is realized that much of the success or 
failure of the modern hotel project is influenced by 
the plan, it will be understood that the most im- 
portant phase of such planning is the period of de- 
veloping the preliminary layouts of the various 
floors. As explained in the following chapter, the 
exterior architecture is absolutely secondary to plan 
and the primary function of the architect is to plan 
the hotel as a business success. 


Go Slowly on Sketch Plans 


It is the owner’s first duty to himself to realize 
this fact and to cooperate in every possible way 
toward establishing efficient sketch plans before any 
thought is given to working drawings, specifications, 
and the thousand details which are to follow. Far 
too often the sketch plans are rushed through on 
the theory that changes can be made at a later date, 
which is always expensive and seldom satisfactory. 
After they are prepared, these preliminary plans are 
deceiving in their apparent simplicity, and it is some- 
times difficult to realize that a large proportion of 
the real thought required by the project must be 
spent in their preparation. 


Detailed Study Here Means Economy 


When the first draft of the floor plans is ready, 
every square foot of floor space and every function 
should be studied in detail by the management or 
by experts in hotel operation and accounting. Only 
when every reasonable improvement has been made 
should the exterior design and the detailed plans 
be developed. 

As far as the plan layout is concerned, there are 
six general divisions of what we have termed the 
functional plan (from which the actual plans and 


Banquet Room in the King Cotton Hotel (See Opposite Page) 
25 


HOT EE. PaLRAGON WN TENG 


ASN D> O2UPT Fal TN G 


Guest Rooms. Number required approximately 200—190 with baths. 


_. Room heights to be 8 ft. 6 in. clear. 
Corridors. Minimum width 7 feet. 
Linen Rooms. 2 0n each floor, 70 sq. ft. each. 


Lobby. 
telegraph and telephone desks; mezzanine. 

Lounge. Allow 1500 sa. ft. 

Writing Room. Approximately 12x20 feet. 

Public Lavalories, Restrooms, etc. 

Ballroom. For conventions and entertainment, 40x70 ft. stage. 

Club Rooms. One 25x60 ft., one 20x40 ft. 

Private Offices. On mezzanine, 4 approximately 180 sq. ft. each. 

Sub-Renial Space. 

Barber Shop. (6 chair) and Beauty Parlor, 12x24 ft. 


Main Dining Room. 
Kilchen. 
Lunchroom. 
Banquet Service Pantry. 
Private Dining Rooms. 


For Ballrooms, area approximately 700 sq. ft. 
3—each about 250.sq. ft. 


Construction. 
Heating & Power. 
oil to be used for fuel. 
Elevators. 3 Passenger.—2 Service. 


Functional Plan Analysis (Typical for a Commercial Hotel) 


This isan example of a typical functional plan analysis which should be drawn up before any plans are made, 
tically insures not only a great siving in time but a definite increase in the efficiency of the plans. 


GUEST ROOMS AND FLOORS 


16 sample rooms located on 2nd and 3rd floors, 220 sq. ft. average size, each equipped with bathroom, closet and door-bed. 
74 Single rooms with bath (24 with showers), each room approximately 120 sq. ft. 

90 double rooms with bath (all tubs), each approximately 150-180 sq. ft. 

20 Rooms arranged in 2-room suites, door beds in each parlor, 300 sq. ft. to a suite. 


PUBLIC AND SEMI-PUBLIC SPACE 


To be provided in logical locations on basement, first and mezzanine floors. 
40 ft. x 60 ft., main entrance on S..........Street, front office 300 sq. ft., checkroom 150 sq. ft., porter’s desk, news and cigar stand, 


Men, 4 stalls, 5 toilets, 5 wash-basins. Women, 4 toilets, 4 wash-basins, rest room. 


2000 sq. ft., 6 or 7 stores, outside and Jobby entrances. 


GENERAL PLAN DATA FOR ARCHITECT 


Reinforced concrete, fireproof building, brick and terra cotta walls on hollow tile. 
Low pressure steam system, isolated plant, live steam for kitchen, ventilation for all public space and for all inside bathrooms, 


The use of such an analysis prac- 


FOOD PREPARATION AND SERVICE 


To seat about 300, area approximately 4500 sq. ft. 
For above, area approximately 3J00 sq. ft., including storerooms. 
Seating about 100, area approximately 2750 sq. ft., including kitchen. 


(dance flocr and orchestra stage extra.) 


specifications should be developed). These are as 
follows: 

Public Space, for the most part of non-income 
producing nature and including the lobby and 
front office, lounges, writing rooms, public to1- 
lets, entertainment facilities such as ballrooms, 
and similar space given over as an auxiliary 
service to guests. 

Concession Space, which is of income producing 
nature and represents paid services provided 
for guests, including barber shop, beauty par- 
lor, cigar and newsstand, valet, laundry, and 
any other logical service inherently demanded 
as a part of complete hotel operation. 

Sub-Rental Space, as its name implies, includes 
space provided for stores and shops, club activ- 
ities, or other forms of leased space used in 
selling wares to the public and to guests of the 
hotel. 

Food Service Space, which includes restaurants, 
cafés, and all other places in the hotel where 
food is served, together with the kitchens and 
other necessary service quarters for restaurant 
and room service. 

Guest Room Space, including not only the typical 
floor layout with corridors, elevators and lob- 
bies, but any special rooms like sample rooms 
or suites. 

General Service Space, which includes basement, 
pipe lofts and other space for mechanical equip- 
ment; and the help’s quarters, linen rooms, and 
other space necessary for actual operating func- 
tions. 

The first step in planning should be the listing 

under each of these divisions of the actual functions 


or purposes for which each space unit will be re- 
quired in the specific project. The next step should 
be to assign approximate sizes, number of spaces 
required, and general plan data on each, In this 
manner the architect is really provided with a mixed 
group of space units, which if put together intel- 
ligently under the established requirements, should 
provide a satisfactory and successful plan. Of 
course, as the plan develops under this system, there 
will be adjustments, new suggestions, and changes 
in the functional plan to meet the limitations of the 
physical plan, but at the same time the first draft 
of floor plans developed in this manner will quite 
clearly interpret the business requirements of the 
project. 

This system of establishing the functional plan 
as a guide will be found far more satisfactory than 
to start with hazy ideas as to a general plan and 
then work backward in a maze of alterations. The 
problem of setting up the detailed requirements of 
the functional plan is one which gradually unravels 
itself if each unit is considered in light of past ex- 
perience and probable operation. Perhaps this fact 
can be better indicated by considering separately 
each of the six subdivisions of the functional plan 
as already set forth. 

The first important consideration relative to pub- 
lic space is established by the following question: 
What proportion of the total net floor space can 
safely be allowed for public and other non-income 
producing space? 

The best answer to this question is to be found 
by analyzing the plans of a number of successful 
commercial hotels of average size. For this pur- 
pose there are presented on Pages 34 and 35 tabu- 


PeleAs Nie Ne ENG GeeAC NED eB eUGLels Dub NeGemel it nO, OOM IM BORIC AL. HOE: 


i) 


Sao 


The Robert E. Lee, Laredo, Texas 


John M. Marriott, Architect 


HE building contains 126 bedrooms, all with private bath, 28 of which are corner rooms ar- 
- ranged en suite. There are four sample rooms. Construction is of reinforced concrete with 
brick and tile walls. Note the interesting use of the full lot for the first story. 


The Furnishings of the Robert E. Lee Hotel were executed by the 
PICK-BARTH Companies. 


am « f— a Oo 
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a lle lle ee ee SO = oe: ron <a | — 
igreor ; ‘ oe fi 2 Sesh pe he ster -— 49'-¢'—__—- fp ——— 2 
trace FIRST: FLOOR: PAA Sten TYPICAL: FLCOR PLAd- ft SR 
rene, RODERT-E-LEE HOTEL ~ LAREDO, TEXAS ~ *ROBERT-£-LEE AOTEL ~ LAREDO, TEXAS: 
= JAO.- M-MARRIOT[: AEA ARCHITECT Fe; + JNO. Me MARRIOT]: AIA “ARCHITECT: 


“ZOT: FROZ] AATL: DANK DLDG- SAN: ANTONIO.TE -ZOT FROST NATL DANK: BLDGJAN ANTOAIO TEN 


BOs). Ee be (Pil sac NN NeG= ACNE De SOR U eRe aeaiy Lane 


Hotel Randolph 
Milwaukee, Wis. 


Martin Tullgren & Sons, Architects 


COMMERCIAL hotel of 150 rooms. Land values being 

high, it is arranged to utilize the ground floor space for 

income producing space just as far as possible, the 
kitchens for the restaurant being placed in the basement. 


The complete contract for the Furnishings 
and Equipment of the Hotel Randolph was 
executed by the PICK-BARTH Companies. 


UPRER PART 


UPPER PART 
| or STORE 


° 10' 20° 


Mezzanine Floor Plan 


lations showing the average space subdivision in a 
number of successful hotels. Also the table given 
on Page 19 represents a careful analysis made for 
this book by Alexander B. Trowbridge, Consulting 
Architect, of New York. Here the plans of a typical 
hotel were subjected to space analysis in the usual 
manner, by square foot floor areas, and in a very un- 
usual manner—by cubic footage. 

We may well pause here to note that the cubic 
foot method of analysis seems more logical and cer- 
tainly more interesting as a method of allotting 
space from a functional viewpoint. Why this is not 
done more often is somewhat of a mystery. For 
instance, the average square foot analysis of the 
plans of a commercial hotel may show a certain 
floor area given over to public space. The economic 
demands of the plan may indicate that this space 
should be decreased by cutting down the size of the 


OS 


ea a 


a a ae Ve 
= se ae we, TE) 


wa: 


4 


PT] I Lol | UT SCALE 
— ° 10° 20° 


rooms. But what of the height of rooms? Perhaps 
some of this space is planned for room heights 
which could be reduced, thus reducing the cubic 
footage and consequently the cost apportioned to 
that part of the building! 

It seems logical to stress the adopting of a stand- 
ard method of measurement for use in analyzing 
space subdivisions of hotel plans. Each type of 
space should be measured both ways—by square 
feet of floor area and by cubic contents. The total 
cost of the building varies according to its volume, 
not according to floor area. A variation of one 
foot in floor height will make a difference of an 
entire floor in a ten story building. If a 10% re- 
duction in the public space on a preliminary plan 
is necessary, perhaps it can be gained entirely by 
cutting down ceiling heights. 

The extensive tabulation given on Page 34, repre- 


ReLASNEN: leNt Ger Ay Neon Oulobe DVL eNeGr a te COUN ER Cea LL) EO EL 29 


a add 


Hotel Berwick, Berwick, Pa. 


Dreher &% Churchman, Architects 


The contract for 
the Furnishings and 
Equipment of the 
Hotel Berwick was 
executed by the 
JEIINOMS xo Malice devel 
Companies. 


hotels described. 


psp \ 
= = —a 
DINING I ii ey | | 
a oll CORKILDOR = ll 
Room boy 1 aoa lle ea cape 
| oto) GC) leek ry be G 
[ | 
\ a lh 
Main Floor Plan = Typical "Float Pn i a 
sents a space analysis of ten hotels prepared by H. Second Floor ......... 37,000 10,000 27,000 
L. Stevens and Company as a guide in working out Third to 18th Floor....433,000 333,000 100,000 
operating costs on a square foot basis. This table Nineteenth Floor ..... 14,000 14,000 
serves well to show the comparative areas in the OO 
Bota joe wr sowas she erat 658,000 443,500 214,500 


In larger hotels, the relative area of productive 
space is larger. For instance, the Roosevelt Hotel, 
New York, is said to contain 660,000 square feet of 
which 69% is productive in accordance with the 
following analysis : 


Total Produc- Non-Pro- 

Area tive ductive 
aiid oubleyel ........ 20,000 6,500 13,500 
Second Sublevel ...... 20,000 6,000 14,000 
faret publevel ........ 20,000 6,000 14,000 
Ground Floor ......... 42,000 34,000 8,000 
Perse Vloor.. 22.0.0... 42,000 24,000 18,000 
Mezzanine Floor ...... 30,000 24,000 6,000 


The data given in the accompanying tables will 
serve to indicate the experience of other hotels. 
Naturally, in developing plans for a new project, 
every effort should be made to raise the percentage 
of productive space. Public rooms need not depend 
on large size for impression value or comfort. If 
the interiors are attractively designed and furnished, 
a considerable saving in first investment cost may 
be gained by the use of less space for this purpose. 
Information on this subject and on the layout and 
equipment of the front office is presented in later 
chapters containing detailed discussions. 


1.0 PEL CP AL NENG. 


30 


AON DO OCUr yt eI a. 


The Practical Apportioning of Public Space 


The purpose of the figures is to indicate the number of square feet in average use for the parts of the hotel 
plan indicated. These figures are for preliminary planning and checking purposes 


Normal Maximum in Square Feet and % of Total Area 
75 Rooms (Sq. Ft.) 150 Rooms (Sq. Ft.) 225 Rooms (Sq. Ft.) ~ 
Ladies! Parlor. Gui, opens 150 275 300 
LGuiig Gs: sa 5 «if Seen ee 600 1500 2500 
Writing Rooniss sc ..sta beet None 650 1000 
Dobby 2 ionacae eta 1000 2800 4000 
Basement. Lobby i7 oe oe 250 400 500 
Main Dining Roonisiee meee 1500 3000 4250 
Coffee Shops sa: stives ween eee 700 1150 1350 
Small Dining: Room 2 ee oe . None None 2000 
Balltpomi 3.0.5 Sue ome None 4500 4500 
Ballroom and Dining Room 
Poyers tc Sage ges ee eee 450 75° 1000 
Total: Sqnare Keen, oie aaa 2: 4050 15,025 21,400 
17% 28% 35% 


Percertt Of Aréar. = .. 


150 to 225 room hotels. 


Note: In addition add 8% for kitchens, mechanical plant and service for 75 room hotel and 12% for 


Concessions which require space may readily be 
determined by a careful study of local conditions 
and the type of guests contemplated. The tabula- 
tion on” Page 21 indicates the concessions more 
usually encountered in commercial hotels of various 
sizes. These concessions, or paid services for 
guests, are operated in one of three ways: directly 
by the hotel management; leased on a percentage 
basis; or leased outright. Their location is a matter 
of strategic selection, but wherever possible, other- 
wise waste space in the plan should be utilized. 

The planning of concession spaces needs little dis- 
cussion, although the many floor plans shown in this 
book will serve to illustrate how many of these 
problems have been handled. 


Importance of Sab wentan Space 


The provision of sub-rental space is of great 
importance in almost all commercial hotels. As a 
rule the location of the hotel must be highly de- 
veloped business sections where the land cost is high 
—too high if not offset by sub-rentals. To this end 
very careful study should be given to local store 
rental conditions to the end that stores and shops 
may be incorporated in the plan or some structural 
provision made for their later incorporation when 
the growth of the immediate business section shall 
warrant. Because of lack of foresight, many hotels 
have been forced to undergo expensive alterations 
to provide sub-rental space as demand has grown. 
By careful study the spacing and location of struc- 
tural members on street floor fronts can be arranged 
to make ultimate alterations simple and inexpensive. 
The provision of clubrooms, ballrooms, private 
dining rooms and other space for which the income 


must be derived through local, social and fraternal 
activities is a dangerous problem and one which 
should be given extremely careful thought. As a 
rule, unless the demand is clearly evident or long 
term leases are offered, it is better to omit this type 
of space. Food service in such space is rarely 
profitable and many good commercial hotel projects 
are today staggering under the burden of this type 
of expensive, non-productive space. Instance after 
instance can be cited, especially in community 
financed hotels where optimism rather than realism 
ruled the provision of such space. We know of one 
commercial hotel of 150 rooms, only a few years 
old, where close to $100,000 is now being spent to 
remodel an entire floor previously given over to a 
large ballroom with auxiliary service space. 
Twenty-nine guest rooms are being added by re- 
modeling to a plan which should have been used 
for that space originally! 

In planning stores and shops, it is well to de- 
liberately list the types of occupancy which lend 
themselves best to incorporation within the walls 
of a hotel. Generally, these will have both street 
and lobby entrances and in any event, each space 
should be laid out in consideration of the probable 
type of business for which it will be used. Where 
this point is disregarded, too much space is often 
provided, thus cutting down the square foot income 
and increasing the cost of fittings and decorations 
which the hotel management is often called upon 
to bear. 

As far as the new plan is concerned, the problem 
of food service space resolves itself into determin- 
ing how much space is needed for restaurants, 
kitchens, etc., and where these spaces shall best be 
located on the plan to provide the most economical 


Pack Ne osorra NO ROLLING roe COMMERCIAL HOTEL 3 


Hotel Retlaw 


Fond du Lac, Wis. 


Martin Tullgren & Sons, 
Architects 


HIS hotel.is of steel and con- 

erete construction, having 
face brick exterior trimmed with 
stone. The planning problem here 
was simplified by the shape of the 
perimeter. The entire first floor is 
used for lobby, dining room, 
kitchen, ete., except for one large 
corner store. A two-story lobby 
is arranged to allow a mezzanine 
floor, where there is an interesting 
banquet room with check room 
and service room, and the balance 
of the space is given over to guest 
rooms. A typical floor plan shows 
an arrangement of two-room suites 
on corners and bedrooms having 
private baths or direct access to 
baths. Sample rooms are well 
arranged with concealed beds. 


The Furnishings and Equipment of the Hotel Retlaw 


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HOOm JI4Uwe 


Typical Floor 


by the PICK-BARTH Companies. 


J (sort Sas ! 


1 ices were exauor 


WJaByYD 40a 


| 
I | 
ee en 


Mezzanine Floor 


were executed 


Mere Suiwia sanaH 


First Floor 


i) 


H OvF EXE PL AWN NUILN-G TAN Di OU rE hiv NG 


% 


Hotel El Jardin, Brownsville, Texas 


The Kelwood Company, Architects 


Be 7 = + =: : = 
| S 16 3 aif R M | Ss 
Aah ou bal @20 #2) °22 #25 ‘24 = 
f The Furnishings and 
a ame) Equipment for the 
ec e “Losey. || : pe Hotel El Jardin were 


executed by the engi- 


oS fe) R R | D (@) R neers and contract 

7 5 - - furnishing staff of the 

TF ITs]: sic IE offel GT .|[.t& bo.TT PICK-BARTH Com- 
“ Wane 


panies. 


THE KELWOOD CO 

T Hs commercial hotel contains 175 INCORPORATED 
rooms with baths, of which seven ARCHITECTS 

SAN ANTONIO TEXAS 
are sample rooms, and four corner M 
suites are available. The building is 
constructed with reinforced concrete 
frame having curtain walls of hollow tile 
with stucco exterior. The stucco is 
cream color and the trim is of artificial 
stone in buff. Inside partitions are 4- 
inch hollow tile and 2-inch metal lath 
and plaster shallow partitions for guest 
room floors. 

The building was completed in 1926 
at an approximate cost of $2500 a room. 
The main floor plan as shown is laid out 
in a practical manner with approximately 
two-thirds of the space of a direct in- 
come-producing nature. The coffee shop 


WROWNSVILLE TERAS 


C OF Tan 


is well arranged to serve both the public | 3 SHOP 
and hotel guests. The typical floor plans Private! f 


orrice 


demonstrate the value of the inside bath 
plan, to use otherwise poor space in a 
perimeter of long narrow shape. In this 
manner a bathroom is easily provided 
for each bedroom. 


PLANNING 


ACNE Dem BaWclets DING Hee C.OluM Mes RIG TAG, (H- Ocl' EL 


Go 
Go 


id) 


iI FOLORLD PEMA 
UMPLovees 


Ie UPPER PART 


Mezzanine Floor 


ton Hotel are shown on Page 24. Note 

by the typical floor plan that the wing 
shown in light lines is the plan for a future 
addition. This section of the building is built 
up to the second floor or mezzanine floor, and 
it will be seen on the mezzanine plan that the 
space in that wing is rentable space -which 
can be used for a number of purposes. This 
idea of planning definitely for future expan- 
sion usually represents a considerable saving 
in ultimate cost. 


A DDITIONAL floor plans of the King Cot- 


| 
al LADIES LOUNGE 


' ] 
Floor Plans 
y a M of the 
| King Cotton Hotel 
ROE WTA Bt i 
SPA COE 
(See Page 24 for other 
my : ¥ plans) 
e e | = J ae 
= ! ea 
ae E::: : Lo 
gq 
TOormar eevee | 
ay Ty et 
= -e 
< Look ff ses 
rs r i 
= ie =] 
i Fureter Datrion 
ee : ry [ld 
= Wrrcty ACCOUNTING — || \ 
—_ 


420 
=NC Bains 
sy i 


— —— — = —— — 


Fourth Floor Showing Sample Rooms and Future Extension 


and efficient type of operation. This subject is one 
of considerable detail and is fully presented in the 
later chapters on Food Service Departments begin- 
ning on Page 313. There will be found complete 
data on space requirements of this nature. For this 
chapter it is sufficient to call attention to the fact 
that guesswork can and should be eliminated in lay- 
ing out the space for food service. To the sources 
of poor planning and equipment may be traced many 
of the red figures on the books of present-day com- 
mercial hotels. 

We come next to the all important subject of 
the guest room space, the layout of the typical floor 
plan. Here is a subject on which hundreds of 
pages could be written, but this discussion will be 
limited to some essential data which it is hoped will 
prove of definite value in the planning stages of new 
projects. 

Probably the first fact which the prospective in- 
vestor wishes to determine is the approximate size 
of the building necessary to provide a given number 
of guest rooms with necessary service and operating 
space. This can be determined in 
advance, even before the architect 
is chosen, by the following method 
of approximate figuring. Bear in 
mind that these are average figures 
and change according to given con- 
ditions. 

We may assume that a site has 
been selected and that the first and 


Typical 
Guest Room 
Floor 


perhaps the second floors, containing public space, 
restaurants and other special requirement spaces, will 
be built over 100% of this site. The typical floors, 
allowing for the shape of the plan, courts, etc., will 
perhaps cover 70% of the area. The gross square 
footage of the guest room floor plan is roughly 77% 
of the area of the site. Assuming, for instance, a site 
80’x100’, the basement and 
lower floors will be 8,000 
square feet in area, while the 
typical room floor will be 6,160 
square feet. The actual size of 
guest rooms will be deter- 
mined in advance—at least 
their average size. Let us as- 
sume that a reasonable size is 
10’x14’ or 140 square feet. 
Average experience shows that 
for bathroom, closet, share of 
corridor and partitions, it will 
be necessary to add about 80% 
to the net size of 140 square 


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PROJEC eas 
Analysis of Actual Room Sizes in Commercial Hotels 
The tabulation given below will serve to give an idea of room sizes taken from 
17 modern commercial hotels. This analysis shows the size of rooms with bath, 
rooms with shower only, rooms with toilet only, and rooms with lavatory only. 
Measured analysis made by Harry Prince, Consultant. 
HOTEL BATH SHOWER TOLMSEA LAVATORY 
PERO ONG skis oe k- 1a 4aY 1477" OT LO SCRA EE Taeeiiainn cose rae Tena es ak a 
a aa Of37=13'6" 8’ 6"x13'6" SOX Le Oath eee 
Ne gO a 9’4”x13’9” Roy Ochs Sc Ro, O RM ase 8’6"x13'0" 
GOSS se 1170156" SEN LIS ae che Se we kee 8’0"x12’4" 
EE oe es 126" x1 G07 O20 eho Onur) cutee mot eyed -e od Sites in 
Mem OU GTC. . 16... ee 13°70" 18/0" PO aR at Oat) Pd ie haa SRP p Seal) geaeaie a veeet A 
er 120x105 leg) BOA 6 ual eee ate At Rat int le eee oh Ni ee 
Pertsylvania Statler........... EVOL aos We WAS Nr lee mtr ors Sat nat oe ee 
a 10’6”x13’0” 196x120 OF Gt 12 Cera pei matin! fk 
(ea MG sed Searle feats cate ect oie Nas bar a ee xed Oe 
EN ee a ea 10/47514 77" OER 135 ae i aie Pe SN ae ae 2 ee 
MIT me Se ae os 11’6”x13’6” 106) x 14/00 S67 13,6" esha ae nd 
Se LOE SO Sto Gusto: Oa 0" 0’x14'0" 9'0"x14’0” 
Se 12/0" x14'2" S10 1412" ALE e ale ar Ai, 2 oe a eres 
Pmeeetopotatier... 6.6. ese cl ee 1010's 1 1-0" Aco ese bs, Ca Mit ett athe p Realy Bk sa cba eat, 
Wepre tAtler, foi. ke 120.5 1500" rel esc ite (tea i aye cen eee bath tl coxa teen 
ee 11, 0°x18'0” Deed doar Chiesa seen hae Gt ees 
UE a | Let et 53" OO R13 6" 8’10"x12’10” 8'4"x13/0" 
Proportioning of Bath and Lavatory Facilities 
(In 12 Commercial Hotels) 
The figures given below constitute an analysis of various types of commercial 
hotels to show how they compare with respect to the bath and toilet facilities 
that have been provided. Analysis by Harry Prince, Consultant. 
POPULA ae 
Ses ened nO TION |ROOMS| BATH |TOILET| LAVA- | PER 
TORY WCE ND 
Pepe oron..........| Greensboro, N. C.:..| 50,000 | 231 26 Ieee aa isso eat 100 
Petanara MecAllister....| Hanover, Pa..:..... 15,000 12 60 |S gcc SR A pee 84 
Docnwell............. SedaliaeVigseeictacn 25,000 109 58 16 35 63 
i Oneida cNceyic 263 -.s 15,000 56 30 4 22 54 
George Mason........ Alexandria, Va.<....) .20,000 104 76 faa need er Cae ae 73 
Beaterette eee Greenville, S. C.....] 30,000 196 LOG? Biren re ee ee 100 
LOS Dallismevexasr ae 185,000 678 678 100 
Peerie............| Seattle, Wash.. -... .| 345,000 617 OLR ee ce arpa eee 100 
Sleveland.........:.. Cleveland, Ohio..... 950,000 | 1000 LOGOS Aah 5 2 Ae oe es 100 
4 Knoxville, Tenn.....| 100,000 | 200 ZOOM Gee eae 100 
2 rs Scotts Bluff, Neb.... 8,000 78 36 Bd serie ta ae oe 47 
Reel. koe Nortolle, Néebu...::.. 2) 15:000 125 75 19 31 60 


36 HOU EL PrleASNUNAN. G* ACN: D 20.0 ete ie eNeG 


feet, bringing the guest room unit up to 252 square 
feet. Then take the square foot area of the typical 
floor already determined to be 6,160 and divide it by 
252. It will thus be found that we can expect to get 
about 24 guest rooms on each floor above the second. 
Thus there will probably be required six floors above 
the second floor for a hotel of 150 to 160 rooms, as- 
suming some guest rooms on the second floor. So we 
need an 8-story hotel for this number of rooms on 
the site given. : 

Perhaps, next, the investor would like a rough 
estimate of cost. This can best be done by the 
cubic foot cost method. The cubical contents of a 
building are determined roughly by mutiplying area 
by height. We have here two areas—the first is the 
full area of 8,000 feet covered by the basement, the 
first floor and the second floor. The height of the 
basement will probably be 11 feet, that of the first 
floor 15 feet, and that of the second floor 10 feet, 
a total height of 36 feet built over the entire area. 
Multiplying 8,000 by 36 to get 288,000 cubic feet 
as the contents of the basement and first two floors 
of the building. Now, we have the area of the 
typical upper floor as 6,160 square feet. This floor 
is probably 10 feet high and there are 6 floors or a 
height of 60 feet. Add 3 feet for the roof, thus 
obtaining a total height of 63 feet for this portion 
of the building. Multiply 6,160 by 63 to get 388,080 
eubie feet for the upper portion of the building. 
Add 288,000 and 388,080 to get 676,080 cubic feet 
as the contents of the building. Turn now to the 
pages where typical construction costs are given and 
find the nearest building to the type in question. 
Suppose the cost is given at 65 cents per cubic foot. 
The rough total cost of construction will be about 
$440,000, or about $2,800 per room. The above is 
at least a basis for preliminary figures. 


An extremely important element in the planning 
of commercial hotels is indicated in the plans of the 
King Cotton Hotel, shown on Page 33. This is the 
matter of providing in a logical manner for future 
expansion, and here we may pause to comment on a 
basic planning problem which has great economic 
significance from the viewpoint of the hotel owner. 
Recent experience has shown that an extremely wise 
procedure in a development of a new commercial 
hotel is to plan the building for its ultimate capacity, 
but to build only part of it—in fact, to provide a 
smaller number of rooms in the beginning than the 
situation might warrant. If the hotel is so planned 
that complete foundations can be built or allowed 
for, it is possible to utilize all of the first and second 
story space of the ultimate building and to carry up 
one or two wings of guest room floors at a later 
date, when the first unit has been placed on a paying 
basis and its financing adequately adjusted. The ad- 
dition of a new wing is a matter of but a few months’ 
construction and this conservative safeguard is advis- 
able in almost all instances. In fact, it is to be noted 
that among the successful hotel operators, and indeed 
on the part of architects experienced in hotel design, 
the trend toward this method of developing hotel 
projects is almost general. Today there are in ex- 
istence many commercial hotels which are almost on 
a paying basis or perhaps paying a slight profit, but 
which could be placed on a very sound business basis 
if they had from 35 to 100 more guest rooms. Un- 
fortunately, most of these buildings were planned 
with foundations and structural members which will 
carry only the load of the present structure, nor 
were the owners sufficiently impressed with the pos- 
sibility of expansion to purchase additional land for 
one or more wings. The result is an absolute restric- 


(Continued on Page 41) 


Apportioning Guest Rooms by Types and Sizes 


Here will be found average apportionments of various types of guest units in hotels ranging 
from 75 to 1000 rooms. This information should be of help in laying out preliminary plans. 


Type of Guest Room 


*Single, with bathtub, toilet, lavatory...... 
Single, with shower, toilet, lavatory....... 
Single, with lavatory and toilet........... 
pinele. with davatory-only, <2... <) ase 
Double, with bathtub, toilet, lavatory...... 
Double, with shower, toilet, lavatory...... 
Double, with lavatory and toilet.......... 


Double, -with lavatory-only...s..0. 2628 


75 Rooms 


None 


Two Roots Sintess Mae eee oe eee 


Sample. Roping. Aenea wee eke ne eae 


150 Rooms | 500 Rooms | 1000 Rooms 
None 75 150 
17 25 50 
20 None None 
35 None None 
72 300 700 
6 100 100 
None None None 
None None None 
8 30 50 
6 15 25 


*Note: Use of door beds increases efficiency. 


PO beara AtNeNetENGGe eAgNT Onan By lahat reNoG 


SJ 


No 


al] > 


earse 


The 32nd and 33rd 

floors are laid out 

as complete apart- 
ments. 


co 


WALK 


5 eeenice 


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5 es , = q 


STORAGE | 


| i a fm Sy 
Ife J 


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ofl ROOM _ 
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ANG 
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sa 
OrEtCCE 


The Warwick, New York 
Geo. B. Post &§ Sons, Architects—Emery Roth, Associate 


HERE is another of the fine recent New York metropolitan hotels. This is a splendid 
example of the effect of the zoning regulations in New York, which require setbacks. 
If properly treated, these setbacks provide unusual architectural beauty. Plans of the various 
floors clearly indicate the layout. The typical floor plan indicates apartments of from one to 
three rooms with full serving pantry equipment. 


The Furnishings and Equipment of the Warwick were planned and 
executed completely by the PICK-BARTH Companies. 


= 
| Ly 
| a3t 
| taeite 
iL iL 
MER GORS, Al 
DINING ROOM 
3D'-o°s S807 a 
LI | 
ee 
or 


SERVICE WALL 


a] \ em ja lle 


First Floor Plan 


38 


WOT EG Pl ANENGLINIG ACN DI O20 ub lea Nee 


Various Types of Guest-Room Units 


4G bie ar page presents a series of 12 room units selected 
from actual commercial hotels where the operation 
has proven successful. As a rule, room and bath units 
must be designed to meet specific conditions, and no one 
type of unit can be taken as ideal. The purpose of 
presenting these plans is to offer a number of valuable 


suggestions as to layout and proportions. These plans 
were drawn by Harry Prince, who is one of the consult- 
ing editors of this book, and they include a broad range 
of dimensions and arrangement. It will be noted that 
the room sizes are given in each case and particular 
features are brought out in the captions below each plan. 


Two double rooms, one with 
twin beds, two baths, two good 
closets. Area 612 sq. ft. Out- 
side wall frontage 24’. Depth to 
corridor 25’ 6”. Communicat- 
ing doors permit arrangement en 
suite. A commodious plan that 
could be condensed by decreas- 
ing depth slightly. 


Two double rooms, one with 

twin-beds, two baths, two 

closets. Area 462 sq. ft. Out- 

side wall frontage 22’. Depth 
to corridor 21’. 


Two twin-bed rooms with baths 
and closets. Area 688 sq. ft. 
Wall frontage 27’. Depth 25’ 6”. 


double rooms, one with twin 
Two baths, good closets. Note 


Two 
beds. 
column arrangement. 
ft. Outside wall 31’. 
ridor 19’, 


Area 589 sq. 
Depth to cor- 


Two double-bed rooms, with two 

baths, two closets. Area 425 sq. 

ft. Wall frontage 20’. Depth to 
corridor 21’ 37% 


Three single rooms shown above, each 
with shower compartment and lavatory in 
guest room. Area for two room units 363 
sq. ft. Frontage for two rooms 22’ 3”, 
Depth to corridor 16’ 4”. Note connecting 
foyers and absence of interior columns. 


ay 


\S} 
bo) 


4 


Two double rooms with showers 

and good closets. Area 405 sq. 

ft. Outside wall frontage 23’ 
8”. Depth to corridor 17’. 


Two 
with shower the other with 


single rooms; one 
toilet compartment. Each 
has a good closet and an 
appearance of comfortable 
space in rooms of mini- 
mum dimensions. Area 312 
sq. ft. Outside wall front- 
age 22’. Depth to corri- 
dor 14’ 6”. No interior 
column shown. 


Two single rooms, one shower, 
one toilet, no closets. Area 
351 sq. ft. Wall frontage 17 
ft. Depth to corridor 20’ 8”. 


Two double rooms with compact 

baths and broad shallow closets. 

Note space lost in right hand unit 

due to columns. Area 415 sq. ft. 

Outside wall frontage 24’. Depth 
to corridor 17’ 4”. 


Three twin-bed rooms shown above, each with 
bath or shower. Area of two rooms 539 sq. 
ft. Frontage 24’ 6”. Depth 22’. 


Two twin-bed rooms of commodious size 
each with bath and very broad shallow 


closets of wardrobe type. Note extension 
of column enclosures for architectural bal- 
ance. Area 673 sq. ft. Outside wall front- 
age 34’ 6”. Depth to corridor 19’ 6”, 


Palas NeNeloON <a Ae N Deeb aU lel DENG er HE CO MM ER GieA TL HOt Es 36 


Space-Saving Suggestions for Sample Rooms 


HE advent of the Door Bed, bringing with it the additional space for his purpose, but also makes 

possibility of establishing double service room possible a much more business-like presentation and 
space, is particularly significant in its effect on the does away with the necessity of occupying two 
planning of sample rooms. The sample room plans rooms, showing samples in the bedroom, or being dis- 
which are illustrated on this page present possibilities turbed by necessary maid service. From the view- 
which the architect or the practical hotel man will point of planning, it is quite possible in this manner 
immediately recognize. Comfortable Door Beds are to make sample room units smaller, because the 
installed in bed closets to occupy the position shown space usually occupied by the bed can be used for dis- 
in the rooms when let down at night and to disappear _ play purposes, thus making available every foot of the 
during the day, leaving the sample room clear for the room. In every instance where Door Beds have been 


arrangement and display of merchandise. planned for sample rooms, they have been well re- 
. ceived by commercial travelers. In fact, those who 
From the viewpoint of the commercial traveler, have extensive sample displays would often go out of 
this arrangement is ideal because it not only provides their way to obtain this type of room. 
— Hd — — ae ed = _— Dam ——= 4 


Living Room Living Room 
13-9 (5°6 13-9'K 15-6 
Sampce ROOM i2mie< 4 
pace encanto ot 
| | 


\ ai 

| : | 
{ lao | tee 

i | 4 at | SAT ' 

| | | | 4-o7til 4:0 : 
2S ee 1 | ! 
& ee Bed Closer mas : ty aise 

Bed Closet Pe " Sas 


| EE i 
$ s reees: a 
It 7 f seas 4 iS 
\/ aly, LI | EEE Et DRESSING Sa 
Clos Clos Bath += = Bath : aaa r ROOM { 
/\ 1 /\ a | | | i 
SAMPLE ROOMS IN CONGRESS SQUARE, PORTLAND, ME. PRACTICAL LAYOUT FOR A SAMPLE ROOM 
This plan shows an arrangement which can well be used for sample This suggested layout for a sample room, using a 
rooms or for guest rooms in commercial hotels. The provision here is Door Bed of the style shown on page 306, presents a 
for twin Door Beds of the type illustrated in Chapter XVII. . very practical unit for introduction into the average 
This plan provides an attractive living room or sample room with the hatel plan. This is a % inch scale plan in which the 
beds out of way during the day to allow free use of the space. The entire unit is 16x20 feet over-all, and includes an 
bed closets are of dimensions which lend themselves readily to the hotel ample dressing room with a Dressing Cabinet. 


plan. Note here the ample closet space provided for each room. 


SAMPLE ROOMS IN THE BOOK-CADILLAC 


Very careful study was given to the problem of sample rooms in planning the 
recently constructed Book-Cadillac Hotel in Detroit. Many commercial travelers 
to whom the Detroit market is very important and who carry an extensive line, 
need large sample rooms. By the installation of Door Beds as shown in the plan, 
it is possible in the daytime 
for the salesmen to have an 
uninterrupted display space 
of ample proportion, and with 
the bed eliminated, the at- 
tractiveness of the setting is 
greatly enhanced. 


af f 


i 7 


For further details con- 
cerning Door Beds and 
Space Saving Conven- 
rh see pages 304 to 


SAMPLE 


40 


MOT EF Ly Pel CAPNENGDN, G ANID = OCU TE Ter ena, 


Ten Examples of Commercial Hotel Building Costs 


These cost figures are taken from actual projects as described. They 
include material, equipment, construction and all fees, insurance, etc., except 
the cost of financing. 


Seer tare No. Rooms Construction | Dimensions Cubic Feet | Coptvee | Conte 
1 |Michigan, 1926 60 Brick and stecl 75x100 339,200 | 52c $2,940 
aus (with baths) hein fiteproot 4 story and basement | | 
2 |New York State 103 Skeleton steel 51x190 663,280 | 67c | $3,592 
1926 (with baths) moncretedibare 4 story and basement | 
3 |Texas, 1926  ecness ‘rick and ule walls 2ad to 8Eh 4s" 130 620,000 | 40c | $1,950 
concrete floors story an asemen | 
4 |W. Virginia, 155 Brick and steel soxt8s 1,081,000 | 52c | $3,400 
1925 (with baths) hollow tile partitions 8 story and basement | 
200 | 
5 |Virginia, 1926 oe ve brick and tle walle | 19 story°kt Beement| 1,025,000 | 58¢ | $3,000 
atns 
A hy = 19976 einforced concrete ae , ; 
7 Ohio, 1925 289 Re rorcey Souneerd 87x136 1,718,000 54c $3,200 
mecrete HOGrE 13 story and basement 
8 Ohio, 1927 297 Steel and concrete re 1,064,000 63c | $2,260 
(with baths) oe Pa estan se ® De | 
9 Pennsylvania, ; 180 Reuaior cod onesie 97x150 1,280,000 O5¢ $3,800 
1925 (with baths) eonerate Hoore 10 story and basement " 
10 |New Jersey 200 Steel frame 60x200 1,214,000 Sie $3,513 
(with bat hs) Veeder tad pat 8 story and basement 
Twenty Examples of Furnishing and Food Service 
Equipment Cost 
Location of Hotel No. of Rooms Reeth Cost Per Room Wood Bevis Total 
ti Anoiss Ese ee 277 $137,365 $495.90 $53,524 $190,889 
2h OxaS eC ee 259 89,857 346.93 15,774 105,631 
3  |Washington... 240 103,522 431.34 4 Sh eee 103,522 
ET hase mee, ar 21 109,943 497.48 14,373 124,316 
Se i Massiuricn coe 221 100,169 453.25 27,763 127,932 
6 |North Carolina. . 219 115,827 528.89 35,871 151,698 
Ze, }Wasconsin. 3228; 200 83,228 416.14 45,993 129, 221 
SA LinOIs tr es 194 101,560 325.00 = at iS 135,293 
9 |Tennessee....... 166 104,563 629.389) (oS ee 104,563 
1De 1 Wisconsitt: 263 135 60,126 445.37 14,034 74,160 
ites Georgia 2 ie a 45,219 356.05 12,431 57,650 
2 OA BOIe eshte 2 125 45,722 365.76 4,761 50,483 
PSU oT CKSGn Chan ue ok 120 48,693 405.77 SEY 2) fe 52,416 
14 |Wisconsin....... 112 51,460 459.46 15,134 66,594 
15S Missouricn. bee fc 105 36,251 345.25 4,021 40,272 
iG iGeorgin sk, eee 102 31,120 363.91 2,634 39,754 
bev Pexagite Wee a8 94 39,222 417.24 6,376 45,598 
18 |New Jersey..... 86 40,700 473.25 25,262 65,962 
L9- Eb exage on pete 80 33,592 419.89 8,910 42,502 
QO > Whexa Gn jen mek nee 78 32,624 418.25 10,048 42,672 


PlAaNeNe NS GerAgN Dee be Uris la dN Gay Hb COMM eR CAM «Ho OTR i 41 


Typical Construction Cost Distribution For a Modern 
Fireproof Commercial Hotel 


200 Rooms 


Hotal.Cost-$ 715,000 | CushtsCost s0c 


Description 


Steel and concrete frame, concrete floor arches, cement floors, steel trim wood doors, electric elevators, 
mechanical ventilation, tile bath rooms, all rooms with bath, good labor and transportation conditions. 


Itemized Cost Distribution 


Per Room $3,575 


Items Cost Per Cent Costsper CuFt. 

EERE MSANS 5... oo es $ 28,000 .0391 .0226 
ftecme ce Ventilating .............. 37,000 0518 03 
Maegenioyece Millwork.............. 65,000 O91 0526 
Re ee es oe eee es 8,000 OII2 .0064 
SR ty Fin wo os ve ee ee 142,000 .198 -II51 
Lo oo RS 92,000 128 075 
Pere teareisC ION. ke ee ee 16,000 0224 .0128 
Paintme’ (No Decorating)........... 6,000 0085 005 
POE Ee 45,000 .063 0305 
US) UO So ena 75,000 105 .0609 
Menunreceoneet: Metal............. 5,000 .007 .004. 
Ree IKTUITES. 25k ee 31,000 0433 0251 
Meee Si Ors WEIN... owe eee 14,500 0202 O117 
OP 4,500 .0062 .0035 
Matoe, iile & Terra Cotta ......... 21,000 0293 O17 
RTC E GMC ic ccc ex op os ws eee os 40,000 056 0324 
A Ts eh 45,000 063 0365 
RATS 1S 28,000 0391 0226 
ee ee ew ew es 12,000 .0167 .0096 

Totals $715,000 100% 58c 


(Continued from Page 36) 
tion of an investment, which by a relatively small 
additional expenditure, could be placed entirely on a 
good paying basis. 

Another phase in planning which has much to do 
with ultimate cost saving or with the protection of 
the investment is found in relation to ithe question 
of rentable space. Very often a new hotel in smaller 
cities and towns may be in a location which at the 
time of building does not justify the provision of 
stores and shops for sub-rental, because the demand 
has not yet developed in the neighborhood. It is to 
be noted, however, that the new hotel very often 
stimulates commercial development in the neighbor- 
hood and it is quite a usual experience to see a new 


a 


high-class retail district grow in the neighborhood 
of the new building. This means that within five or 
ten years there may be a ready market for good 
store or shop space at a price which would certainly 
pay the hotel management if they had such space to 
lease. It is quite apparent, then, that wise procedure 
in planning will so arrange the public space and the 
structural members of the building at relative small 
expense or with little disturbance, a remodeling pro- 
gram can be carried out to introduce several stores 
on the ground floor. This is a method of providing 
additional income at a time when taxes have become 
higher. It not only helps to carry the building for at 
least its lower portions, but in many cases will add 
handsomely to the net profit. 


BO TE as RS AL NEN AN Ge ASN Da Owen ated ly Tene G 


Hotel Ritz-Carlton 


Boston, Mass. 


Strickland, Blodget & Law, Architects 


The Food Service Equipment and a Majority of the Furnishings 
of the Hotel Ritz-Carlton were supplied by the PICK-BARTH 
Companies 


‘a ta a "Eig 2 
Bro Doom Bio Rom Bep Doow f Bir Room f deo a 
ver akg] work a | wo 


venksp 9 


Main Floor Plan Typical Floor Plan 


Chapter III 


Exterior Architecture of the Commercial Hotel 


In the preceding chapter on planning the fact 
has been made plain that a new commercial hotel 
differs as an architectural problem from many other 
types of buildings because it must be designed from 
the inside out. Only after the floor plans have been 
definitely developed should any serious effort be 
made to design the exterior. 

This fact in no way is meant to belittle the 
value of good exterior design because there can be 
no doubt that a pleasing impression at first sight is 
an indication of good service. Whether the impres- 
sion be conscious or sub-conscious the average 
guest is very likely to establish his advance impres- 
sion of the hotel on his first sight of the exterior. 

Experience has indicated another value of good 
exterior architecture for the modern commercial 
hotel. Sub-rental leases may be made more rapidly 
and at higher rentals in buildings of good appear- 
ance. Financing is often made easier by the same 
factor because a higher real estate value invariably 
attaches to a building of attractive appearance as 
opposed to one of mediocre design. 

While it is apparent and logical that the hotel 
man’s interest in his exterior will be primarily in- 
fluenced by economic rather than artistic considera- 
tions it is also obvious that there are sound business 
reasons as well as no small measure of pride in- 
volved in the desire to have a building of good ex- 
terior design. 

There will be found illustrated in this book a large 
number of modern commercial hotels many of which 


PORES 


OE ie at tie estes aD I Ousine 


have excellent exteriors and all of which are at 
least fairly good. Naturally these are adaptations 
of architectural styles or combinations of details 
and motifs from several styles. After all, the hotel 
exterior is but a cloak design to cover the prede- 
termined types of space established by the plans. 
Therefore it can be expected only to express the 
purpose of that space with a sensible degree of at- 
tractiveness, limited as the designer is by arbitrary 
exterior openings and the ever-present necessity for 
economy. 

The exterior architectural treatment of hotels 
ranging from seventy-five to around two hundred 
rooms often becomes a difficult problem from the 
designer’s point of view because of the conflict be- 
tween the desires of the owner and the real require- 
ments of the problem. ‘The major difficulty arises 
from the fact that most of the smaller hotels are 
located in relatively small cities and towns where 
each may well be one of the important and impos- 
ing buildings. It is often the desire of the owner 
to have his new hotel designed in the style of one 
of the famous large commercial hotels to be found 
in New York, Chicago, and other major centers, or 
to introduce unique features which have no proper 
place in the design. 

It is worth while to note the difference between 
small and large commercial hotels from an archi- 
tectural point of view. Large hotels are generally 
located in the congested areas in large cities. Their 
mass is lost among other buildings or at least they 


Grand Stair in the Bismarck Hotel, Chicago 
Rapp & Rapp, Architects 


43 


HOTEL PLANNING 


Entrance Detail of Hotel Ansley, Atlanta, Ga. 
Brinton B. Davis, Architect 


do not stand out as any more important than nearby 
office buildings and other structures of nearly equal 
size. The very size of a commercial hotel of six 
hundred to twelve hundred rooms and the necessity 
for keeping costs within reasonable bounds limits 
the architectural details to special treatment of the 
base courses around the first two or possibly three 
floors and to the cornices. There may be a few 
decorative elements added to the facade in the form 
of balconies, special window treatments or other 
features in the space between the base and the 
cornice, but these are of negligible importance. The 
base is the part of the building which is most seen, 
People seldom take occasion to look up at a tall 
building when they pass it along the street, but they 
do appreciate and note the architectural treatment 
that is within easy vision. In the base the store 
fronts and the entrances are the main features. The 
store frontage is so valuable very often that it is 
difficult for the architect to give due importance to 
the hotel entrance. The height of such buildings 
of course is due to the land cost. Set-backs are a 
new architectural feature characteristic of modern 
hotels in cities which have a zoning ordinance similar 
to that in effect in New York. 

The small hotel is more often seen as a mass 
because it is less often in competition with structures 
of equal size or larger size close by. Very few mod- 
erate size cities are so densely built up that the indi- 
vidual large buildings do not stand out independent 
of each other. For this reason the design of the fa- 
cade and often of the sides of the hotel is fully as im- 
portant as the design treatment of the base. The 
necessity for extreme heights is not so great as in 
large cities, partly because a hotel of two hundred 
rooms or less cannot be administered so efficiently 


AND) OUST Pate TelNeG 


if it is divided up into a great many floors, and 
partly because land values, while high, are not so 
prohibitive as in large cities. This lack of height 
does not give the architect sufficient facade space 
to utilize the same architectural treatment as on city 
hotels, for there are too few stories intervening be- 
tween the base and the cornice and there are sel- 
dom any set-backs; consequently the design must 
be one which is pleasing as a whole. 

Architectural styles suitable for small hotels are 
as varied as for any other type of important build- 
ing. In spite of what has just been said it is pos- 
sible to adopt the simple and dignified treatment 
which has been developed in modern city hotels for 
these smaller buildings whenever the structure 1s 
located in a similar relation to other large build- 
ings. The two hundred room hotel situated on the 
main business street of a moderate size city, par- 
ticularly if it be on an interior lot between office 
buildings, department stores or other structures of 
some magnitude, may very properly be treated with 
a simple facade having its principal features con- 
fined to the base and possibly to the windows of 
the public rooms on the second floor above the 
stores. This sort of treatment, however, may be 
very awkward and unimpressive if foreed when not 
needed. . 

A more successful architectural treatment than 
the imitation of large city hotels is to adopt a style 
appropriate to the locality. Some historical prece- 
dent closely associated with the history of the city 
may indicate the most desirable treatment. Colonial 
or Georgian motifs as developed either in the north- 
ern or southern states are often particularly suc- 
cessful along the eastern seaboard. The Pennsyl- 
vania Dutch type of architecture is very charming 
and can be used to good effect particularly in the 


Detail, Forty-fourth St. Hotel, New York 
Rouse & Goldstone, Architects 


Peek OAR Crd tr Cor URE) OF TH 


E COMMERCI 


Aste ODE 


Typical 


Floor Plan 


7 
L 
a F = 
Be Se = BR “51 
— I 
ee 
BZ" 50 is BR WAI HH 
—— —— I 
P-) 
BR “46 BR “47 
a 3 | 
BR 46 — BR “45 I 
s | 
B 
BRA BRAS 
3 
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BR *42 BRA 
B) 
B 
BR 40 BR™39 
3 3 
DR “56 BES 
B 
sete 
aa. 
| > 
BR 756 | BRSBS 
ingen onc 
a | * 
BE *34 S DBR “33 
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| = ° 2 | bel i | Reet 
be z | = pence | ty} sess i} seen PEt sees ipl tty ; 
Cees > | at 
LJ ot aa) | eee ul Hs = TEV 
s | ‘Hex a4 HALL iil - 
pPR*3o0 I | ! im! THER |} } — 
e Ce Os RR Pp O42, = * 
e 
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B| B o) Fe) & s 3 | ® B 
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LR Ze BRA BR*22 BR "20 BR" 16] DR * 16 | Bt Bz *i2 B2*10 B26 
| | 
it i 


| _ = 
Z is 
Py otoer * 
B 


: 1 


py stoke 74 


PERC OCK 


Hotel Washington, Shreveport, La. 


Mann & Stern, Architects 


HIS is a commercial hotel having 271 bedroom units all with bath, except 17 living rooms to form 
suites and 10 bedrooms having lavatories only. 75 per cent of the bathrooms have tubs and 25 per 
cent have showers. Building completed in 1925 at a cost of approximately $3500 a room. 


TH 
Mi 


The complete contract fcr the Interior Decoration, Furnishings and Equipment of the 


Hotel Washington was executed by the PICK-BARTH Companies. 


Ss 


PALM £010 M 


Ba id] Kcore 
¢ i 
iF 
a Ss 
ae eee Sot | 
= =. | 
= . 


=a y 


re 


~PLATTORM 


* CONVENTION 


HALL 
BALL 


LIVING 200M 


Laois Pierce | 


First Floor 


- UPPER PART- OF - 


DINING 200% 


4h 


DINING-200K! | 


not ] 1" 


t U 
= © ota & 


46 


HOTEL PLANNING AN Do OCU Tel LENG 


(7 
‘ 
, 


i 


ngs 


THEBARENOP, Go 
te 


ox 
1% 


TREATMENT OF STORE FRONTS IN HOTEL ROWE, GRAND RAPIDS, MICH. 
B. K. Gibson & Co., Architects 


TREATMENT OF STORE FRONTS IN WARM FRIEND TAVERN, HOLLAND, MICH. 
Raymond C. Snow & Co., Architects 


Eee eee ROL weARR: CoH lie Col UR he OF TH ECO MER 


WALI eae OT Eo 47 


Attractive Door and Window Details, Hotel Warwick, Philadelphia, Pa. 
Hahn & Baylinson, Architects 


Central Atlantic States. Other styles may be de- 
rived from French, English, Spanish, Pueblo and 
Mission architecture and are most successful if used 
in appropriate localities. For the very small hotels 
ranging from fifty to one hundred twenty-five rooms 
modifications of the country inn style or treatment 
similar to that found in the larger mansion houses 
of the region would be far preferable to an imita- 
tion of a city type building. 

Looking upon the architectural treatment of the 
moderate size hotel from its economic aspects brings 
in other considerations. It will be granted that the 
attractive appearance of any hotel whether commer- 
cial or residential adds in developing prestige and 
draws trade. Small commercial hotels throughout 
the country today are enjoying great prosperity 
from the rapidly increasing motor tourist traffic. 
Many of these people want the quality and style of 
city hotels wherever they go. Even the camper- 
tourist type when they do stop at hotels will prefer 
the well-designed and modern appearing building to 
any others if the prices are not out of line. Purely 
commercial traffic is not repelled by an artistic ex- 
terior 1f the room rates are kept in the line with the 
usual commercial hotel tariffs. 

Economy of construction, however, calls for sim- 
plicity, and the architect cannot attempt a country 
club in his endeavor to produce an individualistic 
architectural treatment for the hotel. Mass, pro- 
portion, color and texture are, however, more im- 
portant than ornamentation in good architecture 
and these really cost nothing beyond the services of 
a skilled designer. The rectangular plan and a sim- 
ple shape for the building are least expensive. This 
limits the designer, and compels the omission of 
towers, turrets, rambling wings and ells, and other 
excrescences which at best can be seldom justified 
when one considers them from the hotel manager’s 
point of view. Economy of cubic contents generally 
calls for a flat roof. 

In hotels of this type the principal entrance be- 
comes the main feature in the architectural treat- 


ment of the lower part of the building. Store tronts, 
while invariably desirable when adequate rentals 
can be obtained, seldom are so important as to crowd 
out a pleasing treatment of the main doorways. The 
stores very often are best developed as small shops 
to be rented to druggists, confectioners, florists, 
haberdashers, modistes and hair dressing parlors, 
and can be treated in a more intimate style than 
would be desirable for large city hotels. The shops 
of course should be designed as a definite part of 
the building and much architectural value is gained 
if the signs over the shops can also be controlled 
as to type and size. The next most important 
feature in the facade design is the treatment of the 
windows. Most hotel plans call for lobbies, dining 
rooms or other public space utilizing the street 
fronts of the building, sometimes at the ground 
floor, but more often where stores are present on 
the second floor of the building. These rooms be- 
ing larger than guest rooms call for windows of 
some size and prominence and these windows can 
be given architectural ornamentation and made an 
important feature in the exterior design. The guest 
room windows, however, for the sake of economy 
must be kept uniform in size and little can be done 
with them other than to see that their proportions 
are satisfactory. Cornices and balconies vary in 
their treatment with the different styles of archi- 
tecture and need little comment beyond the state- 
ment that they should be subordinated. 

Economy cannot be too frequently emphasized as 
being the predominant problem in hotel design, but 
economy in first cost must not be obtained at the 
expense of operating profits. This means that short- 
sighted economy which results in a bare and unin- 
teresting facade or the economy in first cost which 
comes from the use of cheap materials cannot be 
tolerated because the one drives away desirable 
trade and the other adds to the annual maintenance 
costs. Both of them reduce profits. A happy 
medium must be struck to get a building of excel- 
lent appearance and of sound construction without 
extravagance in either design or materials. Brick 


HOTEL PLANNING ANDO UTEET TUNG 


Iowa 
rchitects 


, 


son City 


Ma 


, 


Hotel Hanford 


Proudfoot 


A 


’ 


awson 


& R 


Bird 


Hotel Grim, Texarkana, Ark. 


Mann & Stern, Architects 


Pere hea CH iE Cr URE ORS THE COMMERCIAL HOTEL 49 


Window and Cornice Treatment—Upper Portion of Auditorium Hotel, Cleveland, Ohio 
Geo. A. Ebeling, Architect 


is perhaps the principal material to be used in most 
modern hotel facades because of its permanency, 
color and texture values and negligible maintenance 
costs. The base of the building doubtless will be 
of stone, but it may not be carried up above the 
water table—perhaps two or three feet above the 
sidewalk grade. Stone work may also be used 
around doors, for the quoins when the cornice of 
the building is to be emphasized, for a belt course 
and possibly for some special architectural features 
such as columns or pilasters. Cast stone or terra 
cotta can be satisfactorily used in the higher parts 
of the building, as for the cornices and for decora- 
tive inserts in the brick work, to just as good effect 
and without the initial cost of the more expensive 
masonry materials. If the main walls are of brick 
they may be of light or dark color and may be 
given a great deal of interesting variety through 
pattern work and through the use of colored mortar 
or deeply recessed mortar joints. Some of the old 
Colonial houses were built of common brick which 
was whitewashed or painted, and this sort of treat- 
ment, where appropriate, is very attractive and at 
the same time economical. Stucco may be used for 
the main walls of the building over terra cotta 
blocks or other masonry or fireproof backing and 
is of course particularly appropriate for Spanish, 
Pueblo, Mission and some forms of English archi- 
tecture. It must be of first quality, for poor stucco 
work is a waste of money and involves considerable 
maintenance expense, while good workmanship pro- 
duces a wall of very satisfactory appearance and 
permanence. Stone is occasionally used for facing 
an entire building, but only where cut stone can be 
had at very low cost. 


The decorative features of the building facade 
should likewise be of the best quality. Iron work 
is often used for balconies, hand rails, ornamental 
lanterns, sign brackets, and similar features. It re- 
quires regular painting to maintain it m good con- 
dition, but is very much less expensive than bronze 
or copper in similar places. The store fronts, how- 
ever, which are close to the eye and which are sub- 
ject to wear and abrasion should invariably be of 
the best materials. Copper or bronze are almost 
the only materials to use in such places, although 
occasionally copper bearing steel can be substituted 
if a painted finish is acceptable. Concrete can be 
used for various features such as balustrades, ter- 
race walls, lamp standards and fountains. The cost 
of this material is quite low, and very handsome 
effects can be produced with it when in the hands 
of a skillful worker. Cornices, if not built of terra 
cotta, can very satisfactorily be constructed of sheet 
metal, either galvanized copper bearing iron, or cop- 
per. 

The principal problem for the hotel owner to face 
in developing a satisfactory architectural design for 
his building is to select a skilled architect and to 
give him reasonable leeway in suggestion elevations 
which fit the requirements of the plan and which 
are appropriate to the site. The owner should 
forego forcing the architect to carry out special 
features he may have in mind if the architect ad- 
vises him that such features are not consistent with 
the proper treatment of his building. No architect 
can do his best work if he is forced to graft a 
Turkish minaret upon a southern Colonial building, 
but on the other hand it must not be assumed that 
the architect should be confined to designing his 


§9 EOE Lies Pala NEN LenS 
building in any pure architectural style. It is quite 
satisfactory to utilize features of various styles when 
they can be harmonized together to form a tasteful 
design. . 

The problem of signs to attract business to a hotel 
should be considered an architectural problem, al- 
though it is seldom put into this category by the 
average hotel owner. Wherever possible, the sign 
should be designed as a part of the facade and at 
least it should be designed in keeping with the style 
of the hotel both as to its form and the character 
of its lettering. The sign problem is two-fold. A 
sign should be such as to clearly mark the location 
of a hotel for persons passing close to it so that 
motorists and other strangers to the town may find 
the building without difficulty. There is often also 
a need for distinguishing the hotel as to its position 
in the city from a considerable distance so that peo- 
ple not in the immediate vicinity can approach the 
building as directly as possible. In many cases this 
results in a need for two distinct types of signs; 
one definitely designed to attract the eye of persons 
on the street in the immediate vicinity, and the other 
elevated and of such size and position as to be seen 
for the maximum distance. The first sign may be 


relatively small, dignified in appearance, and may 
well be made a part of a marquee or other archi- 
tectural feature near the entrance to the building. 
The second type of sign is generally best placed 


AND? O.U3Ie Te hEN: G 


upon the roof of the building and may even be set 
back from the face of the building so as not to be 
visible from the street and in such manner as not 
to detract from the architectural appearance of the 
building when seen close by. This sign should be, 
of course, larger—the letters standing out distinct 
from each other so as to be read at considerable 
distances. An alternative to this larger sign for at- 
tracting attention from considerable distances is the 
use of road signs and markers so that motorists and 
others will find their path to the hotel clearly de- 
fined. Often this is the less expensive method and 
is generally used to a certain extent whether or not 
a large electric sign is to be used on the building. 
Architecturally, of course, it is preferable. 

Care should be taken in the location of electric 
signs so that their lights will not be objectionable 
to occupants of rooms having windows near the sign. 
Flashing signs, particularly, are objectionable when- 
ever their light can be reflected into bedrooms. For- 
tunately, the small commercial hotel does not have 
to compete with high power electric signs such as 
characterize the “white ways” of great cities and 
they can get just as much value out of a conserva- 
tive, well-designed and inexpensive name sign archi- 
tecturally in style with the building as larger hotels 
can get with large and often ugly and invariably ex- 
pensive signs needed where the competition for at- 
tention is great or publicity value is high. 


The Interesting Sunken Garden of the Coronado Hotel, St. Louis, Mo. 
Preston J. Bradshaw, Architect 


Tower of The Stevens, Chicago 


A GROUP OF TYPICAL 
MODERN COMMERCIAL HOTELS 


FOLLOWING WILL BE FOUND 
PLANS AND ILLUSTRATIONS OF 
ELEVEN SMALL AND MEDIUM 
SIZED AMERICAN HOTELS 
OR PEC O MINER CAG ye PE 


QD 


=p! 


HOTEL - PLANNING AND OP TEPTRIaac 


1h 


The Exterior of the Greystone Is Entirely of Indiana Limestone 


Hotel Greystone, Bedford, Ind. 


Nicol, Scholer & Hoffman, Architects 


HIS hotel represents a modern solution of the typical commercial 

hotel problem in the smaller city. It contains 82 guest rooms of 
which 26 have bath, 4 have toilet, 3 sample rooms with bath, and 49 rooms 
without bath. The public portion of the hotel comprises the main lobby 
with mezzanine gallery, two lobby lounges, two mezzanine lounges, dining 
room, coffee shop and ballroom. The banquet hall or ballroom, 30x61 feet 
in size is located directly over the kitchen and is connected with it by 
elevator and stairs. Sub-rentals have been introduced in the form of 
three shops (and the coffee shop), facing on the principal street frontage. 
It will be noted that the coffee shop has direct service from the kitchen. 


BOR Ele ELAN NEN GY AYN DO UiTP htt NG 


Hotel Greystone 
Bedford, Indiana 


HE construction of this building is 

of reinforced concrete with the en- 
tire exterior of Indiana limestone, which 
is quite fitting for a hotel located in the 
greatest limestone center of the world. 

The building was completed about 
July Ist, 1923, at a cost of approximately 
$2,500 a room. The general specifications 
are of first class type, including terrazzo, 
marble and tile floors, gum or birch in- 
terior trim, and excellent types of heat- 
ing, plumbing and wiring systems. 

The typical floor plan is arranged in 
a straight corridor layout to fit a long 
narrow perimeter, and while there are 
no special features in the planning, this 
has been carried out with a view to pro- 
viding an efficient hotel, which should 
operate on a sound business basis and is 
probably not too large as the first unit 
for a town of this size. 


The complete contract for the In- 

terior Decorations, Furnishings and 

Eauibment of the Greystone was ex- 

ecuted by the PICK-BARTH Com- 
panies. 


View in the Lounge 


COFFEE SHOP 


SEOP DINING RM 
eG a 
SHOP OUNGE 
FIRST FLOOR PLAN 
[BED R | LOUNGE STORAGE \ 
| = Ss ieee Seeceocmemnanl a 
eam SERV: | 
[|BED R = 
i 12 x] ING 
IBED R | BALL RM 
Saba 
== CHECK |o— : 
HIBED R == RM Iwo 
BED R i LOUNGE 


MEZZANINE FLOOR PLAN 


aes] 
d | fo 
ie) 


= I 
SnIES 


TYPICAL FLOOR PLAN 


B-OvD EL. PLAN ONGL SoG o SAGN DD oO Uc Ret erat Ne 


vt se ailigett | aos 
fa agen 


HOTEL NORTOLK 


for.-THe---* 


Hotel Norfolk 
Norfolk, Neb. 


H. L. Stevens &¥ Co.,. Architects 


The Hotel Norfolk is a five story building of fireproof construction containing 125 guest rooms of which 
73 are with bath. There are five sample rooms. The lobby is wainscoted with walnut to the height of eight 
feet and is floored with terrazzo, Besides a main dining room, there is a coffee shop, three private dining 
rooms and a ballroom seating five hundred. 


The Norfolk is one of the Eppley Chain hotels, each unit of which has been developed on a very successful 
basis by a careful study of the various elements of hotel planning and operation, which in their proper com- 
bination, provide the kind of service appreciated by commercial travelers. At the same time, the investment 
is carefully guarded by efficient planning as indicated on the opposite page. Particular care is given in the 
planning of these hotels to the question of properly adjusting income and non-income producing space. 
Rooms are carefully proportioned in size, equipment and in the rates, so that accommodations are available 
for almost all types of travelers, thus maintaining a satisfactory occupancy percentage. 


The complete Furnishings and Equipme nt of the Hotel Norfolk 
were executed by the PICK-BARTH Companies. 


BOVEY Ly SP LAN NL NeG 


BEND” -OsDet yr IRIN iG 


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ee | [5 || r-a2 
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|a) Je Aa Y 
teens oe Stine Feo 9 Fer 
| | ja | & 
+ ‘“ : Al : 1o'u1@ 
ia outg | = 
— ry mil imc ee 
B03}]|2-05/] | 2-O7]]| 2-09] | Qi |]| RI5]]) V7} [} Ri9|} | R21} ]) Q25) pes|: R27 sy + R-38 : 
ss] , Tie wae ud | eae eu | esl eu | | aetew |] | tea | qn\4 rh) Sele] ~ = a | 6 wes | 3 
, | | Wie | a = rDe | 
‘ dteah 
— = EB. | 
Corrkipor x p36] 
| ye rT Fe ae — ; aia 
| i) + B i} 6 3B > Ts.tbs a | ey Pol F lee) a | a = | 
: < [rweiic 
| 5 ———— 1 156 | sip at 
od | Law| a SS 
| 02 |||/R-04 R08 |] \Q10}} |Ri2}]/R-i4 |}} Rie |p R18 ||\ezo])e22/}/ 224 |] \e-2e} 2-24) /R-30)} R32) be R34 | 
| tons" aus fue ae eeu ees I2's18" eeus'| a Bens ieais’ r= ees’) exis | vais’ | b. sae | Stes 
) | | 
! LS | i | fl | eeu | rite 


LE: eee : : 1716 


WLSTEVENS ¢ Co 
AecHitects ¢ Dicutees ge 
ChiCAge.- ILLiNors: 


“TYPICAL: FLOOR - PLAN--- ( THeee Lite THis) 
es soe | 


50S 3 = Ee 


HoTeEL NorFoLe 
“NORFOLK - NEB + 


aL 


Floor Plans of the Hotel Norfolk, Norfolk, Neb. 


‘THESE interesting plans indicate a careful study of space 

efficiency and the provision of a good proportion of income 
bearing space. A large portion of the first floor plan is given 
over to sub-rental space. In fact, practically the entire plan in- 
cludes income producing space of one kind or another. The 
details of space distribution on the typical floor plan is indi- 
cated in the small figures above the plan. 


FOLLOWING the present trend of hotel design, the Hotel 
Norfolk has made use of the disappearing beds in various 
rooms, as may be seen in the above plans (i. e. rooms R34 and 
R234). An interesting feature is the installation of two disap- 
pearing beds in the private dining room on the second floor, al- 
lowing this room to be used for overflow sleeping quarters dur- 
ing conventions, etc. The beds used are all of the Recess type. 


HOTEL PLANNING 


Hotel Wicomico, Salisbury, Md. 


B. K. Gibson & Co., Architects 


6 Bossi hotel has been planned on a site 

of odd proportions and perimeter 
and every effert has been made to use 
the space efheiency in order to keep room 
rates on a reasonable basis and still main- 
tain the property as a paying investment, 
Che basement is laid out to include full 
service facilities and provides income 
space in the form of cafeteria, barber 
shop, billiard room, ete, About one-half 
of the first floor has been given over to 
three stores, the lobby being of ample 
size for its purpose and attractively laid 
out. The kitchen and dining room are 
well arranged for access and intercom- 
munication, while from the guest point 
ot wiew the dining room is well sepa- 
rated from the lobby to give a greater 
degree of privacy, The typical floor 
plan includes 13 rooms with bath, ro 
rooms without bath and lavatory only, 4 
roams are arranged with one bath serv- 
ing two rooms. The arrangement of 
rooms 4 and t5 and 18 and ro shown 
on the plan on the opposite page, pro- 
vide baths in a small entry which can be 
arranged for access by tenants of rooms 
without bath if this is found desirable, 
or the one bath serves two rooms. 


‘he compete contract for 
the Furnishings and Bguip- 
ment of the Hicemice wes 
executed dy the PICK. 
BARTH Companies, 


AND 


Aaence 
Pee. 
e 
My 
May 
MENT AN 


GOUTELERING 


PS sss shai ry 


ee 


ee 


— 


HOTEL PLANNING AND OrUeT erie bl aCs 57 


con an ual 


| ' 


rN Hotel Wicomico, Salisbury, Md. 


ID) \\ B. K. Gibson & Co., Architects 


afore is a typical commercial hotel for a small town in the 
South. It contains 134 rooms of which 73 are arranged with 
bath and 61 with lavatory only. The construction is of reinforced 
N concrete with exterior of face brick trimmed with stone. 


Nill Al 
Vail 


Typical 
loor 


£8 HOTEL PLANNIN GAN D 20,0 Fast Nee 


Hotel Fort Armstrong, Rock Island, III. 


Chas. Wheeler Nicol, Architect 


qs is a commercial hotel of 196 rooms, consisting of 107 rooms with bath, 6 
sample rooms with bath, 12 rooms with shower, 24 rooms without bath, and 
IO suites equal to 26 rooms. 

The building was completed June Ist, 1926, and is constructed with a reinforced 
concrete skeleton frame, face brick exteriors, trimmed with stone or terra cotta, 
terrazzo and marble floors in lobbies, terrazzo and tile floors in bath rooms, toilet 
rooms, etc. Terrazzo floors and stairs, ornamental plaster in public rooms, gum 
or birch interior trim, stained and varnished or enameled. Good lighting fixtures, 
splendid decoration of public spaces ; highest type of heating, plumbing and wiring 
system with above average plumbing fixtures, refrigeration, ventilation and in 
most cases laundry equipment is part of the building cost which was about 
$2,600 per room or 44 cents a cubic foot. 


EO bbe baa Ni NeLeN Ge AGN Ds Oo i keno Ne G 


*MLCHANICAL 
TQOVIENLAT- 


I} XITCHIN 5 
"T! DTORAGT: 


‘fe 


Hap N22 


N interesting feature of the Hotel 

Ft. Armstrong is the Men’s Rec- 
reation Room adjacent to the Barber 
Shop. The six Bowling Alleys and the 
Billiard Room not only are welcome at- 
tractions to the transient guests, but make 
a bid for local patronage too. Here is 
an example of basement space being put 
to very excellent use. 


PAs > A @ EB 
1 < 


‘T RVNEK: 


at Left 


Basement Plan 


Hotel 


Fort Armstrong 
Rock Island, Il. 


a Alas 
PTLOOeX 
seale Ye -y- 


PLAN-TOR 4 5-6-$74 Fly: 


The Food Service Equipment and a large share of the Furnishings of the Fort Armstrong 
were supplied by the PICK-BARTH Companies. 


H = 
eee (ate ‘ioe 
he! VY ' 


ie 


-—TIP 27) Zook VLA 


ye 


MEZZANINE 


Oo 
LOVNGE 


to egy a Ome 


j Loom: 
DAN OVET @& DALL 
‘ROOM: 
DANQVET-| 
STRVICE 


if : a 
Ae 


‘nrhvide 


{Mare 


OPPLR PART 
_ oF Loney 


eee 
ZZANINE-| | 


aN wm 90 


6 edema fem | 
5 Phere | @ BS 


Livina 


Roon “CHAMBER: 


NARAGIRS-SVITE- 


Hf 1 | : F | 


-MILIZAN! yet LOOR-~+ 


| 
STORAGE 


| 
f 


OTD Ee (PSCtAuN NPN WG) AON De. O- User Bet ie tele 


! Plans of the 
suet a] Hotel Manitowoc 


Manitowoc, Wis. 


Martin Tullgren & Sons, 
Architects 


WU | 


CorRrRIvoDoR- 


= 


LOCKERS 
| fo =z 
mM 2 


KITCHEN 


BARBER. 
SHOP 


SCALE 
° 10" 20° 


Basement Floor Plan 


PRIVATE 


ETP DINING ROOM 
VAULT 
BALCONY 
a 
UPPER PART 

OF 
BANK > 
Z 
is} 
O 
=! 
z 
a 

SCALE 
(6) 10’ a0 0) 10° 20 
Mezzanine Floor Plan 


Ground Floor Plan 


HOw sa Pe AGNON Ni G AGN’ D OUTFITTING 


61 


Hotel Manitowoc, Manitowoc, Wis. 


Martin Tullgren & Sons, Architects 


epeets hotel, containing approximately 120 rooms is designed both for catering to regular 

commercial trade and to the large automobile tourist traffic which flows over the roads 
of the state. A considerable part of the lower floors is given over to sub-rental space which 
has necessitated the locating of the kitchens in the basement. An examination of the typical 
floor plan shows that rooms are not generally expected to be engaged in suite. The rooms 
are equipped with bath, but with no clothes closets. Like many other well planned hotels, 
the Manitowoc makes use of the disappearing bed in the Sample Rooms, in this case a bed 
of the roller type being employed. 


The complete contract for the Furnishings and Equipment of the Hotel Mani- 
towoc was executed by the PICK-BARTH Companies. 


62 HOTEL PLANNING AND OUTEITTING 


eT eS 


a. 


Deirecen ones ete erect lnc Lorna. ssbitrision sein 


iM ee 


FRR ie el seca CLO L CES GE ARAL 5 AE ce A Pty 


Hotel Bothwell, Sedalia, Mo. 


H. L. Stevens &§ Co., Architects 


HIS is a commercial hotel having 109 guest rooms and 75 baths and designed for a 
city of 25,000 inhabitants. The total investment in the ground and building is 
approximately $400,000 with an additional $90,000 for furnishings and equipment. The 
building is of modern fireproof construction throughout with exterior of brick trimmed 


with stone. 


The complete contract for. the Interior Decoration, Furnishings and Equipment of the Hotel 
Bothwell was executed by the PICK-BARTH Companies. 


HOTEL PLANNING AND OUTFITTING 6 


Floor Plans of the Hotel Bothwell, Sedalia, Mo. 


5 ee 
Cavpedree 4 panty soo | J | Teun Doom, fUtL Storage 
do) « ay | jen Wee > Bow Basement Plan at Left 
x 
= oes : HIS interesting basement layout has 
x 7 Boies bac 200M been carefully studied to supply well 
= pues $f S00 Dow. Lt related service sections, A particularly in- 
: a es teresting feature will be noted in the lower 
[ee OTN : = left hand corner of the plan. This is an 
Bre Pep rt FE —— fest sone ont arrangement of four display rooms which 
Shy Vet currsal fo waa ot een obviously are intended for commercial trav- 
sai ig [sere] Re ft. ibauny elers, and probably bring in direct income, 


thus utilizing what might otherwise be 
Te known as non-productive space. 


Wig ecall 
a 
ee - ret ee PeeseNT-Jwo SjToRy: 


Display Du 4 


15:3 «178 


i SERVICE cal ei 


DISPLA 
Doom & 
Mere 
PLAUKET 
jOQAGE 


Ts'o 


NU 
“mn 


Main Floor Plan at Right 


NTERING from the main street one 

finds well arranged two-story lounge 
and lobby with various service facilities 
easily available. A large part of this 
floor is given over to direct sub-rental 
space. The mezzanine floor is well ar- 
ranged with a comfortable lounge and 
ball and banquet room with the necessary 
auxiliary space. 


|| LOUNGE 


S5Hop *3 


15) x 403" 


PRESENT TWo STorRy Bloa- 


Srogt Room 


Fence 


Mezzanine Plan at Left 


T will also be noted that in 

addition to the public facili- 
ties on the mezzanine floor 
there are six guest rooms and 
a two room corner suite. These 
plans are efficiently arranged 
from the investment and op- 
erating points of view. 


Goereipoe= 


UPPER: Pay °F Loney 


- SUMMARY — 


rom all ] 58 Booms wi BATH hort 
16 Jouler 5 
= 35 ~ Lampory 337, 


Door (04 Doous- pral HoreL 
1 
im: 
{| 
| 


ni 


Typical Floor Plan at Right 


i. MBLESE 2 
-——— | : 


[__ Toy 
= 


5SAuPLe Po ' Stacn, 


HIS plan has been very 

carefully studied to give 
the maximum of rentable space 
without sacrifice of facilities 
necessary for the comfort of | 
guests. Here on a typical floor CT | 
are found seven rooms with 
lavatories and I4 rooms with 
bath, including the corner suite. 


Corr ince 


l wien | 
tm % *7 a 9 #10 jou |p] ee 


a 
#14 | 
Re 13°6 


= 


64 H.O°T BLY PICA N NED NG AND OU Pa ere NG 


Plans of | 
| Hotel Morgan, | 
Morgantown, 


We Va 


OP PER PPAR Ol; 


KITCHEN LC. BN 


: 4 


UPPER PART. or 
DINING baie 


err 
GROUND STopy 
COTA NS. 
(IN ADDITION To 
THE CULINARY 
DEPARTMENTS) 
CLUB LUNCHEON 
COFFEE, SHor 
LODPDY AND 
DAR BDER SHOP 


{4 
{| | 

{ 
Pree PART OF 


oDRACr 

THLE PHD HES | | Rae: NE 
ii 
RM. 

= = 

al ill 

| 
; ! aD 
Store's SToRete 
SGALEAD ee 1O__}5 20 _25Fr. 


ft Sit re Oopee lan MEZZANINE FLOOR PLAN 


aes special features of the plan shown on this and 
the opposite page include the interesting two- 
story lounge and dining rooms which could be attrac- 
tively planned because of the long narrow shape of the 
building, giving ample light and balanced fenestration 
on both sides of these rooms. In fact, the entire plan 
is extremely well balanced because advantage was taken 


of the perimeter shape. The top floor is entirely given 
over to a ball room or banquet room with the necessary 
auxiliary service space, and a pleasant roof garden 
which should be a valuable added feature. This build- 
ing is designed in simple but attractive architectural 
style, with exterior of face brick and trimmed with 
stone. 


HOT ELS PLAN NING SAND OUT EIT TI NG 


Hotel Morgan, Morgantown, W. Va. 


Holmboe & Pogue, Architects 


SERVICE KITCHEN 
4 STORAGE 


BALL EM 


I 
Hn 


Scace— Fort te 9s 
TYPICAL FLOOR PLAN DaLL ROOM FLOOR PLAN 


HE Hotel Morgan, as shown on this and 
the opposite page, is an attractive commer- 

cial hotel containing 155 rooms of which 127 
have baths, 20 have lavatories only, 5 are sam- 
ple rooms and there is one 3-room suite. The 
single rooms are arranged so that five other 
suites of two or three rooms are also available. 
The building is of steel skeleton frame con- 
struction with curtain walls of hollow tile and 
exterior of face brick. The floors are of bar 
joist concrete construction. The building was 
completed in 1925 at a total cost of approxi- 
mately $560,000 and furnishings approximating 
$100,000. The building contains 1,081,000 cubic 
feet and is built on a site 50 feet by 188 feet. 


The complete contract for the 
Furnishings and Equipment 
of the Hotel Morgan was ex- 
ecuted by the PICK-BARTH 
Companies. 


66 


HOTEL “PLANNING AN DS On DR iyibeNsG 


Hotel Altamont, Hazleton, Pa. 


HE ground floor plan of the Altamont Hotel is arranged with a large amount of sub-rental space, providing 

a direct income to offset operating costs. This space includes cafeteria, barber shop, beauty parlor and 
five large stores and shops. Very little space is given over to the entrance, which leads directly up to the main 
floor. On the main floor the lobby is found at the head of the stairs and is planned with the lounge to form a 
large and attractive main room. Stairs again lead up on both sides of the lobby to the banquet room with its 
auxiliary service space and to the dining room. Two writing rooms are provided on either side of the lounge and 
a comfortable parlor is arranged for those who wish greater privacy than that of the lounge. This plan, by 
placing the main floor at a considerable height above the street, has allowed the provision of considerable sub- 
rental space without sacrificing any of the main floor features. 


The complete contract for the Furnishings and Equipment of the Hotel Altamont 
was executed by the PICK-BARTH Companies. 


L 


a —. - m__y 
gp) © aii a ey 
Sr) | 


ii} 
== 


et 


=E aa 


i 


Pay 2a 

ge 

- = a 7 

HZ Off oy 


Main Floor Plan 


: . il 
fs | fe oi] ss 


fa ES aa: 
p of | || im “14 | | peo 
(fo & | Il ty | 
at —t 


Typical Floor Plan 


7. ee a 


7 a 


HOTEL PLANNING AND OUTFITTING 


otel Altamont, Hazleton, Pa. 


Thomas, Martin & Kirkpatrick, Architects 


HIS commercial hotel contains 180 bedrooms with 
bath, five sample rooms and three suites. The 
building is constructed of reinforced concrete faced with 
brick and limestone. The public rooms are finished in 


travertine and developed in rich decorations. The cost 
of the building was approximately $800,000 with land 


$150,000 and furnishings $125,000. Plans will be noted 
on the opposite page. 


Lobby 


Dining Room 


68 HOTEL PLANNING AND OUTFITTING 


Hotel Blue Bonnet, Kerrville, Texas 


Paul G. Silber &% Co., Architects 


RITA Pence ¢ Danciee ePariicienr 


“T’HIS 80 room hotel is built in a | 

mountain resort district of Texas 
and is typically a comfortable tourist 
hotel. The construction is of reinforced | 
concrete with panel walls of brick 
and hollow tile and finished on the 
exterior with stucco finished with 
stone and mission tile. Five large 
stores are provided as shown on the 
first floor, together with banquet hall 
and river terrace. 

The construction of this five story 
building provides for expansion by | 
the addition of three more stories 
which allow an increase of 60 rooms. 
All modern hotels should be built to 
allow either vertical or horizontal 
expansion when business justifies an 
additional investment of this kind. 
The plans shown on this and on the 
opposite page are practical, econom- 
ical, and at the same time offer excel- 
lent accommodations at very reason- 
First Floor Plan able rates. 


te 
Divine >Reews 


¢ 


<Cdbvan + Denes tharesecak | 5 


anne 


*Baavers 
Pancew 


The complete contract for Furnishing and Equipping 
the Hotel Blue Bonnet was executed by the PICK- 
BARTH Companies, 


HOw. PIZAN NIN G VAN D “OWkTY LT-LriINn G 


Hotel 


| 
| 
| "PLAY Ponce | 


e e e e s* es e 


Basement 
Floor Plan 


Paul G. Silber & Co., 


| e e ° ° e e e Architects 


"UNELX CAVATED® 


= 


} rCouse 
PStoeact’ kur 


"Boirtrn’ Roo w 


iT CHL Strona ce 


gig 
Shree rs 
Ney 
=" ! 
oe COWES RET ED” 
rae 
pee = x 
——] 
= 
ES Typical 
a oor? Floor Plan 
| ] if | ; re aereea| — J . e ma) pi" =H 11 = 
1) Yr || | | | | 
- i i} | i | | P 
i} 10 | " vz OE 3 ! i4 | is | ee || 7 16 
iI) 
| ll i iH \ | 
ea | Aree ne a eaCiga ee 
am gi 1 fia le) Fy | i, Sarmihipy f 
‘ , Oo oo , fo | id) | oo | ; is fs) 
} ois, dees) eal i fee) ea. A| 
I 7CORRIDOR" || 
(ce) eae | es fa es) tay “| 
cli ta *| | sli tl a 
: | ly | |e ! ig KZ AS] 
| i) yy 
' \ —— is 
or ete. 1 > IC -dan ; 
; | 
v __ sf B) Ue 8 es ~ eee [ee ae - } Fad ia are 


ee ee 2s H+ SSS St 


a ce 
| SER eS 
as ie 
rons RE) ane nena ESE 


*SittimatPore#? 


FE <! 


Blue Bonnet 


7O 


HO DEL 


William Byrd 


Richmond, 


HIS is a commercial hotel con- 

taining 200 rooms of which 
Alternate rooms 
are communicating in pairs. The 
building has a structural steel 
frame, fireproofed with concrete 
and having walls of hollow tile 
with exteriors of brick, stone and 
The total cost of the 
building was approximately $600,- 
000, or $3,000 a room, with a cubic 
foot cost of about 59 cents. 


144 have baths. 


terra cotta. 


a 


ll 
ll 


i) = = ea! 


HINT] 


| Barpeer -Suop- 


PLANNING AND OUTFITTING 


DINING Room: 


alec 


Hotel 


Va. 


Davis AVENUE 
-FiesT-Froor:-PLaAn- 


\a3e 
ScALe ar 


Core Rivorn 


Davis AVENUVE- 
TYPICAL FLOOR PLAN- 
24S oe? 


Seacc om 


| \ 


SERVING Room 


J HX 
PRrivaTe-DINING-ROOM 7 FS 
Sees ae 
2 SS 
AN 
atl 
ot | 5 4 
o 4 
: : AN 
ps ee 
“PRIVATE DINING: Room: ry 
v 


eee 


RB 6 oF 


al 


Zl 


[Wz 
= 
lis 


[Oe a The complete con- 

T ne for es Fur- 

‘ ees ; fou nishings and Equip- 
Uppee-Part. of -Lossy [0] eg Te <a} ment oF the Hotel 
Oo a Wilitam Byrd was 


pra oe. executed by the 
PICK-BARTH 
i Companies. 


Ul) 
| DravTy PARLonm K 


1 “PRIVATE : DINING: ROOM 


= 


D 


MEZZANING -FLOOR:PLAN 


Ladies Paritor 


ll 
[ 


AvV!1s AVE NUE: 


ts45 


HOT EE PLANNIN GAD OU LTRI? TiN G 


7I 


STE Ww 


Hotel William Byrd, Richmond, Va. 
Marcellus E. Wright, Architect 


2 HOTEL PLANNING AND OUTFITTING 


Hotel Wausau, Wausau, Wis. 


(a) Basement Plan (b) Main Floor (c) Mezzanine Floor (d) Typical Floor 


y, 
LL, Be a, SeAL Beem vee 


SLL ALLLY 


YY 


i) 
|| Srean Dueweyr 
Ie. 


" 
4 


(a) 


€@° A L2IDOCR 


Sreme Nos 
161s 440 


Ww 
Srear Burenwenr i t a 3 S Tene Nob 
IPT 1” t a » " 4 i or. aden 
: , 


op ed i 


Sroee wt ‘ : = 
4352" sip P SS ce _ 
409 Sarr. F if ‘ pairay eoemree OP EN 
TT4" 420-8" 
STORAGE a 2972 5arT 


17-8" 2 22-10 
400 sarr 


Stece waa 
4955 10 
017 Sarr. 
40:9" 260 
1239 Sarr, 


ie 


(b) 


Stoee Wood 
45-22 100 
ei7 Sarr 


ie 


Stort Wo 4, 


S251 2 1h 
3946 Sarr 


(c) 


ment, 
cud TAs 


Dirwwg Room 


les» 739%0 


(d) moe r 
SAneim moom 
24s Me hia . Posner Pree Pr ioray § 


F HOLE FEANNING AND OUTFITTING 


Hotel Wausau, Wausau, Wisconsin 


Holabird & Roche, Architects 


This excellent example of hotel architecture and planning is a part of the Schroeder chain_of hotels 
and contains 257 rooms, of which 187 are with bath. The majority of the Furnishings and Equipment 
were supplied by the PICK-BARTH Companies. 


~ 


3 


74 


HOTEL: PLANNING AND’ OUT FEETING 


Leverich Towers, Brooklyn, N. 


Starrett & Van Vleck, Architects 


HIS is one of the most re- 

cent of the fine residential 
hotels of New York City. It 
is located in Brooklyn Heights, 
within quick transportation dis- 
tance of downtown New York 
and has been developed partic- 
ularly to serve those whose 
business is in the downtown 
district. The hotel has a mag- 
nificent outlook over the bay 
and is within five or ten min- 
utes of New York’s downtown 
section. The food service is 
primarily of restaurant char- 
acter, there being no service 
pantries as will be seen by ex- 
amining the plan below. Suites 
are arranged for the most part 
in one and two room layouts. 


The complete contract for the 
Interior Decoration, Furnish- 
ings and Equipment of Lev- 
erich Towers was executed 
by the PICK-BARTH Com- 
panies. (See illustrations on 


ees 
|W face 
He 


Typical Floor Plan 


Modern Apartment Hotels 


Having passed far beyond the experimental stage, 
it is apparent that the apartment hotel represents a 
completely new method of housing in the United 
States. This type of building is not a visionary 
venture offering novelty in the way of living. It 
is rather the solution, or a series of solutions, of 
distinct domestic problems which have arisen in this 
country within the past few years. 

There are probably two basic reasons for the ap- 
pearance of the apartment hotel in our larger Amer- 
ican communities, both urban and suburban. The 
first is unquestionably the servant problem which 
has created well nigh impossible conditions for 
many families accustomed to maintaining sizable 
establishments. Overburdened with domestic cares, 
these families have sought at least during the winter 
months a type of occupancy which would provide 
both high class environment and conveniences, and 
at the same time minimize domestic responsibilities. 
The apartment hotel has successfully answered this 
problem. 

The second reason for the existence of the apart- 
ment hotel is the combination of increased living 
standards and the ability to pay for them that has 
been the happy lot of a fairly large group of Amer- 
ican citizens, who through the past few years of 
prosperity have enjoyed good salaries or high profits 
on business ventures. The trend of housing stand- 
ards in this country has been constantly upward. 
Families are moving into better and better apart- 
ments and homes, and constantly increasing their 
aesthetic demands. 

Thus, we find that many persons of good income 
desire not to live in a large dwelling of average plan 
and appointments, but rather in a more compact and 
efficiently arranged space that is convenient for the 
ordinary needs of existence while at the same time 
presenting decorative appointments that approach 
luxury. Here again the apartment hotel has met 
a definite need, because coupled with this desire to 
live under good appearances, there is usually to be 
found an unwillingness—and even a lack of the 
necessary experience—to operate the large dwellings 
that a few years ago would have been required to 
provide this environment. 

Of course, we find in addition to these reasons, 
the economic phases that have to do with tremen- 
dously increased land values in the desirable resi- 
dential sections of our larger cities. 

These conditions have made it almost impossible 
to maintain residences where land values are so 
high, and as a result the apartment hotel has reestab- 
lished these desirable residential communities on the 
natural theory that many fine homes consolidated 
on a single piece of land must serve to ease the 
burden on the individual tenant. 

So, we find the apartment hotel to be a building 
which differs from all others in at least the follow- 
ing ways: 

The occupancy is of a permanent rather than 
transient character. It is quite necessary that an 
impressive appearance be maintained—particularly 
in the public rooms, which offer visitors the first 
contact with these new types of homes. In many 


buildings of this type which have already been con- 
strutted a common error has been made in providing 
too little public space and in attempting to economize 
in furniture and decorations. This idea has often 
been carried to a point where the primary object of 
apartment hotel design has not been achieved. It 
is interesting to realize that while public rooms in 
commercial hotels are usually termed ‘“‘non-income 
producing space,” this same term does not well apply 
to the public rooms of apartment hotels. Such 
rooms are part of the entertainment space used by 
the tenant and they represent part of the lease price 
which he pays. They contribute definitely to the 
income by making it possible to realize higher 
rentals per square foot in the actual apartment 
space. If this statement is questioned, a comparison 
may be made between the square foot rental in a 
high class apartment building and the rental per 
square foot in an apartment hotel in approximately 
equal location and character. This comparison will 
show a considerably increased income in favor of 
the apartment hotel space and this is because people 
are paying for the use of the public space and for 
the additional service. 

There are three distinct types of apartment ho- 
tels (aside from bachelor hotels which are dis- 
cussed in the next chapter). These include the 
apartment hotel which offers full restaurant facil- 
ities but no housekeeping facilities in the apart- 
ments; the apartment hotel which has both res- 
taurant and full private housekeeping facilities ; 
and the apartment hotel which has partial pri- 
vate housekeeping facilities such as serving pan- 
tries. Because of the unusually expensive land, 
construction, equipment, furnishing and decoration 
which are elements of almost every apartment hotel, 
it becomes necessary to study space efficiency to 
the end that the maximum of living comfort and 
service shall be provided at a relatively reasonable 
rental rate. Therefore, we find these buildings call- 
ing more definitely than any other type for so-called 
efficiency equipment that is designed to provide high 
class service with the greatest possible element of 
space saving. 

It is quite evident that the apartment hotel idea 
while still relatively in its infancy is here to stay. 
Unquestionably the next few years will see an un- 
usually rapid development of this type of housing 
because the economic conditions which have been 
its cause are rapidly growing in force, establishing 
year by year larger and larger numbers of families 
and individuals for whom the apartment hotel is 
the solution of the individual domestic housing 
problem. Here is an easier way to live, and when 
this desire is coupled with the ability to pay for such 
accommodations, it becomes evident that invest- 
ments in buildings of this character may be made 
profitable. 

It is equally true that apartment hotel projects 
can be overdone in any given community both as 
to number and to the type of service rendered, but 
in logical localities where interest in such buildings 
is not artificially stimulated for purposes of promo- 
tion, there is every reason to expect only success. 


76 HOTEL PLANNING AND OUTFITTING 


The Belcrest 


Apartment Hotel 
Detroit, Mich. 


Chas. N. Agree, Architect 


Typical Plan Showing Arrangement of Suites 


HE Belcrest, as illustrated on 

this page, is twelve stories in 
height above the basement. It is 
built of reinforced concrete, fire- 
proof construction throughout, and 
finished on the exterior with 
pressed brick and terra cotta trim. 
It contains 396 rooms and 135 
bathrooms, divided into suites of 
I, 2, 3, 4 and 6 rooms having 
kitchenettes and dining alcoves. 
In the rear of this building there 
has been built a garage housing 
120 cars for the exclusive use of 
tenants. 


The complete Fur- 
nishing of The Bel- 
crest was executed by 
the PICK-BARTH 
Companies. 


Entrance and Exterior of the Belcrest 


Chapter IV 


Analyzing the Apartment Hotel Project 


Oe eked even to a greater degree than any 

other type of hotel, the apartment hotel proj- 
ect needs extremely careful analysis before the 
owner is actually committed to the venture. The 
primary reasons for this condition are, first, that the 
average apartment hotel project represents an ex- 
tremely large investment, there being comparatively 
few small buildings of this nature; and, second, be- 
cause the nature of occupancy is presupposed to be 
more or less permanent. This introduces a new ele- 
ment into the hotel field—that of leasing as opposed 
to the usual transient business. The fundamentals 
of the apartment hotel investment are different from 
all other types of hotels and previous hotel experi- 
ence is no guarantee of successful operation. 

This comparatively new and ultimately very im- 
portant division of the hotel field has developed to 
meet changed living conditions in a certain strata of 
the American public. The so-called apartment or 
residential hotel differs both from the apartment 
building and the commercial hotel, as described in 
accompanying text and plans. 

It is argued by some hotel men that the term “ho- 
tel” should not be applied at all to buildings of this 
nature—that they are in reality apartment houses 
with special service features. The reasons advanced 
for this argument is that full hotel service is not 
usually maintained in such buildings and in many 
instances furniture is owned by the tenant and he 
leases vacant space instead of the usual furnished 
hotel rooms. 


3 


On the other hand, there are good reasons why 
the use of the word hotel in connection with this 
type of apartment building has developed. The 
first and general reason is that food service is usually 
an important factor, and with the combination of 
restaurant and room service, most of the essential 
requirements for the definition of a hotel are met. 
So far as we know, the term hotel has never been 
given a clear or legal definition, and it would seem 
that having met popular favor and already being in 
extensive use, buildings of the nature described in 
this article will continue to be known as apartment 
hotels or residential hotels for many years to come. 

Another reason for the use of the term “hotel” 
in this connection is that in some places local build- 
ing codes and regulations are more liberal of interpre- 
tation for hotel buildings than they are for apartment 
buildings. This has been the general bone of the 
lengthy contention in New York City where apart- 
ment buildings are classified under the Tenement 
House Law with many restrictions, and hotel build- 
ings coming under another classification offer much 
more liberality in planning from the point of view 
of the apartment building investor. 

There is neither space nor time now to discuss the 
intricacies of the New York situation. What the 
ultimate end of this controversy may be is difficult 
to anticipate at this writing, but in all probability 
there will be some drastic changes in the tenement 
house law and perhaps even in the regulations govern- 
ing the planning of hotel buildings. 


Examples of Investments in Apartment Hotels 


The following examples of investment distribution are taken from the records of various 
successful apartment hotel operations. They will serve to give some idea of the average 
investment requirements for such buildings. 


Size, Type and Total Cost 


apartments. 


140 ft. 
room apartments. 


ment has kitchen. 


Furniture 
Land Building and 
Equipment 
. 12 story and basement, T plan, 1 wing 48 ft. x 136 ft., other wing 48 ft. x 104 ft., 
396 rooms, 135 baths, reinforced concrete and brick; 1-2-3-4 and 6 room $245,000 | $1,680,000 | $275,000 
1925—TOTAL COST $2,200,000. 
. 20 story and basement, 100 ft. x 175 ft.; 640 rooms and 327 baths; steel, con- 
crete and brick; 147 kitchens, apartments 1 to 4 rooms. $385,000 | $2,560,000 | $540,000 
1926—TOTAL COST $3,485,000. 
. 7 story and basement, H plan, 1 wing 40 ft. x 130 ft., other 2 wings each 60 ft. x 
Concrete skeleton, brick curtain walls, 250 rooms, 104 baths, 1 to 3 $220,000 | $1,000,000 | $180,000 
1925—TOTAL COST $1,300,000. 
. 12 story and basement, U plan, 96 ft. x 160 ft., reinforced concrete with curtain 
walls of brick and tile, 310 rooms, 280 baths, 30 living rooms. $320,000 | $1,085,000 | $290,000 
1925—TOTAL COST $1,695,000. 
. 14 story and basement, L plan, 131 ft. x 149 ft.; wings are 82 ft. and 51 ft. 
wide; 426 rooms and 167 baths, reinforced concrete, brick walls, each apart- $240,000 | $1,207,000 | $295,000 
1926—TOTAL COST $1,742,000. 


HOTEL PLANNIN G AND OCU TELA eT NeG 


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80 HOTEL PLANNING AND OUTFITTING 


Description of Building 

The total investment in this building is $2,500,000. 
Size of plot roox150 feet; height 14 stories above curb. 
The cellar contains the usual space for mechanical 
equipment and service—no laundry and help accom- 
modations other than locker rooms. The first floor 
contains five shops, a bank, a restaurant, kitchen, pri- 
vate dining rooms, writing room, small lobby, cigar 
counter and doctor’s suite. Each of the typical room 
floors contains suites of one, two, and three rooms. All 
suites have serving pantries and spacious closets. Liv- 
ing rooms average 13x22 feet, chambers 12x17 feet. 
Three room suites contain two baths. Roof contains 
sun parlor but no apartments. 
Sub-Division of Annual Income 
Apartments 

39 three-room apartments, 78 two-room apartments, 
and 169 one-room apartments. Total 442 rooms, 312 
baths. These rooms each bring an annual income of 
$1200, and allowing 20% for vacancies, the annual room 
income is $425,000. 
Sub-Rentals 


5! SOPs >. Scie stele on Ole pacha bt hoe eee $30,000 
BETK oc gogss oon yea eee BLE here ee eae 12,000 
Doctor: Site oo sc es 6 otk oe coe eae 3,000 
Total annual income from sub-rentals.......... 45,000 


Food Service 
The annual gross sales of restaurant service, room 


service, and private dining room service totals approx- 
imately $25,000. 


Typical Investment, Income, and Operating Cost Figures 
An Apartment Hotel with Sub-Rental Space 


Miscellaneous 

Telephones, cigars, newspapers, etc. Annual 
Income, 12, techies eae oi ee be eee $ 2,000 

TOTAL ANNUAL INCOME:) 4) eee 497,000 


Annual Operating Costs 
Interest Charges 
First Mortgage $90,000; Second Mortgage...... $30,000 
These are estimated for the first year only. Addi- 
tional allowance must be made for amortization of 
mortgages amounting to approximate annual charges of 
2¥%2% to 4% of the first mortgage and 5% to 10% of 
the second mortgage. This amortization will auto- 
matically reduce the annual interest charges, unless the 
financing is arranged on a different basis. Sometimes 
the annual interest payment and the annual amortiza- 
tion is arranged so that when added together, the same 
amount is paid each year. 


Tases” [54s :ehe. ees ade eee $43,000 
Payroll (including management, housekeeping and 
mechanical ) 


 wie-g + 2s ai eh ne 30,000 
Restaurant operated by the hotel management 
Maintenance and Depreciation.............2.... 23,000 
INSUTONCE oon occ ons 14 va pen eee 7,000 
Power Plant oo ocuc e— 14,000 
Note: The above figures will give some idea of 


principal expenditures in the maintenance and operation 
of an apartment hotel. On the opposite page there will 
be found similar figures for another apartment hotel 
which has no sub-rental space. 


It is highly important to note, however, that build- 
ings of the apartment hotel type seem to have ap- 
pealed very strongly to a number of speculative build- 
ers and investors in New York City, and from this 
combined experience many interesting lessons are to 
be learned, which will have direct application in any 
section of the United States. 

Apartment hotels offer a number of interesting 
comparisons with commercial hotels both as to their 
planning and their business administration. In the 
first place, there are three types of room rental in- 
come under which apartment hotels are operated, 
either using one type exclusively or combinations of 
the following described methods of renting. These 
types include apartments without food service (cen- 
tral restaurant only) ; food service to rooms (with 
serving pantries) and full kitchen or kitchenette 
equipment. 

Apartments in hotels of this type usually range 
from one to four rooms, having one, two, or even 
three baths, and presenting primarily a solution of 
the domestic servant problem. The real reason for the 
apartment hotel is the demand for some form of joint 
or cooperative service to meet the scarcity of domestic 
employes. The secondary reason is the possibility of 
achieving through ingenious planning a degree of 
luxury and convenience never before available at 
such a relatively low monthly cost. Because of the 
nature of service and facilities offered in the apart- 
ment hotel, a family may lease a space consisting of 
a large living room, bedrooms, and even a dining 
room if required, forming a unit in a luxuriously 
appointed building, conveniently located and quite 
impressive from every point of view. Here the 
tenant may elect to use the restaurant; to have food 
cooked in the main kitchen and serviced through the 


private serving pantry; or even to carry on house- 
keeping activities using small kitchenettes for the 
purpose, and often having the raw food supplied 
through a central purchasing department located di- 
rectly in the hotel. 

The rentals in this type of building are usually 
leases either furnished or unfurnished. In many 
of these buildings too a transient service is provided 
so that accommodations may be had by the day, week, 
month or year, as desired. The policy as to room 
rental methods is determined entirely by local condi- 
tions which must be carefully studied before an apart- 
ment hotel project is carried out. It is obvious, how- 
ever, that if 50% or 60% or even more of the space 
in a hotel building can be leased for periods of one 
or more years, this guaranteed income serves to re- 
lieve the business situation and will practically carry 
operating and maintenance costs without further 
worry. The balance of the space may be rented on 
a short term basis, or even on a transient basis, or, 
of course, the entire building may be leased if the 
demand is sufficient to fill vacancies. 

In the planning and equipping of buildings of this 
nature, space saving and convenience become para- 
mount issues. Nowhere does the science of efficiency 
planning and the use of space saving conveniences 
find a better application and adaptation than in apart- 
ment hotels. Hence, as might be expected, there are 
to be found in buildings of this type some of the 
most ingenious uses of skillfully designed kitchen- 
ettes; door beds and dressing closet arrangements ; 
and convenience equipment of all kinds designed to 
provide for the tenant the maximum of attractive, 
livable space with all possible utility, comfort and 
even luxury within restricted floor areas. 

It is perhaps to be anticipated that due to the suc- 


BEAN ON Go THE. APARTMENT WOT EL 


Wade Park Manor, Cleveland, O. 
George B. Post && Sons, Architects 


ADE PARK MANOR, one of the finest apartment hotels in this country, repre- 

sents an investment of approximately four and one-half million dollars, which 
includes a_building ccst of $3,000,000; site $425,000; furnishings and equipment 
$650,000. The building is 11 stories high and contains approximately 400 rooms de- 
veloped in luxurious style, offering the finest possible apartment hotel accommodations. 
The plan herewith indicates the layout of various apartment units. 


1e } 
“CHAMBER - |i} 
The outstanding beauty of the appointments of this famous residential ee 
hctel may be seen from numerous illustrations shown on other pages. 
The complete contract for Interior Decoration, Furnishings and Equip- 
ment was executed by the PICK-BARTH Companies. 


-CHAMBER=- 
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Typical Floor Plan 


82 HOTEL PLANNING AN D-OUTEITIUNG 


Arcady Apartments, Los Angeles, Cal. 


Walker &% Eisen, Architects 


HIS is a residential hotel designed 

for a high type of patronage. It is 
interesting to see that the kitchenette 
apartment idea has been considered 
entirely in harmony with this idea, just 
as with the Gaylord, another Los An- 
geles hotel designed by the same archi- 
tects and shown on pages 118-119 of 
this book; as may be seen from the 
typical floor plan below, the apart- 
ments range in size up to three rooms 
and kitchenette, the majority, how- 
ever, being of one and two rooms. 
In some cases, disappearing beds af- 
ford the main sleeping accommoda- 
tions, and in others they are provided 
in addition to a regular bedroom. The gis 
Amusement Room on the main floor poe E bu 
adjacent to the Dining Room is an . a 
unusual feature of the plan. . . 


mag PMRS 47 


The contract for the furnishings of the Arcady Apartments was 
executed by the PICK-BARTH Companies. 


AMUSEMENT 
| a 
ROOM 


—— Eh... 


Main Floor Plan Typical Floor Plan 


ACN cag LAY ZileN (Ge A PeACR NG ENE ~ HOvT BL 


cess of existing buildings of this nature and the grow- 
ing demand for this type of centrally serviced living 
quarters, there may be expected a great growth in 
the apartment hotel branch of this industry. Interest 
in buildings of this nature is being expressed every- 
where, not only in the large urban communities of the 
United States, but in many of the high-grade sub- 
urban districts surrounding. The servant problem, 
the high cost of land and building construction, and 
many responsibilities are removed from the tenant 
of an apartment hotel. For this reason the applica- 
tion of this type of planning finds interest in high- 
grade suburbs as well as in the residential districts 
of cities and larger towns. 

Because of the large number of points involved in 
the analysis of an apartment hotel project, it is im- 
possible to cover all in detail, except through the 
system of reference charts which have been carefully 
prepared and will be found on pages 78 and 79. These 
charts have been designed primarily as reference data 
and a serious effort has been made to introduce prac- 
tically every principal element or factor which 
should receive consideration when a building of this 
kind is being planned. It will be noted that the tabu- 
lations are classified and divided almost in the same 
manner as thought processes should be developed, 
and it is believed that if the hotel owner and his archi- 
tect will check these suggestions carefully and apply 
the answers to each individual project, the result 
must be a considerable increase in planning efficiency 


PROTECTS 33 


and avoidance of the danger of omitting some im- 
portant consideration. 

The first chart outlines a number of factors in- 
fluencing the selection of the site for an apartment 
hotel. This is divided into a consideration of local 
conditions of the proposed site, physical conditions 
of the land, conditions which affect appraisals, un- 
derlying conditions of the rental market, and some 
miscellaneous suggestions. Certain of the points 
briefly indicated will bear further explanation, while 
others are self-explanatory. The local conditions 
outlined represent the general demand on the part 
of the type of tenants who might logically be expected 
to live in an apartment hotel; so the requirements 
listed under this heading call for community facilities 
and the physical characteristics of the neighborhood 
which will meet a clearly defined potential market. 
Under physical conditions, as indicated in the chart, 
experience has shown that the site should be chosen 
facing a park or a wide boulevard, or at least be a 
corner lot so that permanent light and air are assured. 
If such a location is not available, an extra lot should 
be purchased adjoining the building on each side 
and maintained with low buildings to provide light 
and air. The orientation to insure sunlight, proper 
ventilation and good exposures is highly important. 
Another viewpoint from which the site should be 
considered is that of the mortgage loaning interests, 
which will appreciate the location and proposed build- 
ing and will make decisions in regard to financing in 


Typical Investment, Income and Operating Cost Figures 
An Apartment Hotel Without Sub-Rental Space 


Description of Building 

The total investment in this building is $2,750,000. 
Size of plot 125x150 feet; height, 14 stories above curb. 
The cellar contains the usual space for mechanical equip- 
ment and service—no laundry and help accommodations 
other than locker rooms. The first floor contains apart- 
ments same as the typical floor. Grade allows for 
entrance below first floor and restaurant. There are 
no shops or stores. Each of the typical floors contains 
suites of one, two and three rooms. 17 suites have 
serving pantries; 4 suites have kitchenette and dining 
alcove. All suites have spacious closets. There are 
two types of three room suites (a) living room, two 
chambers, serving pantry and two baths and (b) living 
room, one chamber, dining alcove with kitchenette and 
one bath. One suite on each floor is without serving 
pantry. Living rooms average 13x22 feet; chambers, 
12’x16'6” ; dining alcoves 7x10 feet. Roof has no apart- 
ments. 


SUB-DIVISION OF ANNUAL INCOME 
Apartments 
70 three-room apartments, 14 two-room apartments, 
224 one-room apartments. Total 462 rooms, 376 baths. 
These rooms each bring an annual income of $1350, 
and allowing 20% for vacancies, the annual room income 


is $498,960. 


Food Service 


Restaurant leased. Annual income............. $16,500 
Miscellaneous 
Telephones, cigars, newspapers, etc. Annual 

big fwoyn at cee, Meee d Miers Ae Aeeetiae Lathes eiete rit eaeep ey ta $ 2,000 
(LOTEATEEAIIN GATING O ME aan reer $517,460 


ANNUAL OPERATING COSTS 


Interest Charges 
Ist Mortgage $100,000; Second Mortgage........ $35,000 


These are estimates for the first year only. Addi- 
tional allowance must be made for amortization of 
mortgages amounting to approximate annual charges of 
24% to 4% of the first mortgage and 5% to 10% of 
the second mortgage. This amortization will auto- 
matically reduce the annual interest charges, unless the 
financing is arranged on a different basis. Sometimes 
the annual interest payment and the annual amortiza- 
tion is arranged so that when added together, the same 
amount is paid each year. 


Taxes 
Payroll (including management, housekeeping and 


mechanical jaeefos, 2)0. eter hise ie Mariisereemnee 35,000 
Restaurant (leased) 207 aan eee ena 16,500 
Maintenance and Depreciation................+. 27,000 
TMSUPGINCE. otha Soca satentene eleanor ee ea reno 9,000 
PORE OE ANE, Mies esiocd coe ae ee 15,000 


84 OVD EG, PLAN: Nol NG SAU Ne DO Ut hale N CG 


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South Shore Club 


Apartm ents 
Chicago, Ill. 


McNally &£ Quinn, 
Architects 


pHs interesting type of apart- 

ment hotel has been designed for 
occupancy by cooperative owners 
and by tenants on a regular rental 
basis. An examination of the first 
floor plan below will show that the 
hotel is arranged with regular restau- 
rant service and also for food serv- 
ice into each apartment. Apart- 
ments are planned with service pan- 
try and dining alcove units. The 
service pantries are equipped with 
range, sink and refrigerator. The 
large cooperative apartments have 
full kitchen equipment as shown in 
the left unit of the typical floor plan, 


The complete contract for the 
Furnishings of the South 
Shore Club Apartments was 
executed by the PIC K- 

BARTH COMPANIES. 


accordance with their liking for the location and 
their belief in its future. It is perhaps needless to 
emphasize the importance of a most thorough anal- 
ysis of the rental market. For a project of this na- 
ture, the demand should already be in existence, be- 
cause pioneering in a torpid rental market is a long 
and expensive procedure. Local rentals or at least 
rentals in a similar district must justify the invest- 
ment. The best opinion advises omitting retail stores 
and shops unless they are absolutely necessary to 
help carry the high overhead of expensive real estate. 
Tenants in the apartment hotel think of the building 


as a home, and they are not favorably impressed 
with the intrusion of retail business, which generally 
destroys domestic character. 

The restaurant offers an involved economic prob- 
lem for which few apartment hotel owners have 
found a happy solution. A restaurant is a necessary 
detail, but in order to show any profit or even to pay 
its own way, it must draw outside patronage in some 
manner. Hence the development of tea rooms and 
coffee shops is usually desirable. In view of the fact 
that profits from the restaurant are sometimes ques- 
tionable, this service should be analyzed carefully and 


RECEIVING 


ROOM 


| | 7 ROOM 
Fy oe | emo me. 


Maia Floor — 


| 
if eT 1 
OR : fia ie 
I FE 
MAID BR LR; 
| a LR f ‘ i 
| 


BR 


| ocd fe as. a eae 
Ow | aE Eee 6 
i = 
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BR t 

1 Jel] ma 

= 

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| LR } DR 


BR 


Typical Floor 


Plans of the South Shore Club Apartments, Chicago 


— 


pagel” Oy seem 


=o. ee, ee 


AGN eee ve 7 lene GaAlAs Rela Vick oN ts eH OmintaL, PLRSOxy vee Cr as 


The Graemere, Chicago, Ill. [= 


Walter W. Ahlschlager, Architect 


Typical Floor Plan 


85 


<a 


HE Graemere is an apart- sucele tat’ beg on | geo. | 27 


ment hotel containing 88 
one-room suites with bath; 42 feet. 


faye 


«29 fair] 21s 
Ung Qu 200m 200m | Room | ROOM | ReOM 


Weeame> MY veme | ente Leer s eee: Peres | pees tc] mene | wens | eeesie 


suites of two rooms with bath; 
39 suites of three rooms with 
bath; and 16 suites of four 
rooms with bath, totaling in all 
175 suites. The building is of 


200M | ROOM. | ROOM 


([eate 


structural steel and concrete ra 
floors with exterior of face {fm 
| 


brick and stone trim. The 5 
suites of two to four rooms [ 

are arranged with kitchenettes oh i= 
and dining-kitchen combina- 9 y=.rt?” 
tions. oe 


core ooe 


Great importance is attached to the public 
rooms of a high class residential hotel. 
Those of The Graemere are most distin- 
guished, and while very elaborately ap- 
pointed, have an atmosphere of quiet and 
seclusion. They were designed and_ fur- 
nished by PICK-BARTH Interior Deco- 
rvators. 


201 


LIVING QM. 
eee 


Owing 


3 
3 


kiTonty 
nee 


A View in the Lobby 


86 HOSE Te Pb ANN; LN: G SAWN DY O70 2. Fale bole NiaG 


space and equipment selected and arranged for 
economy of space and in a way calculated to attract 
outside patronage. Other interesting details which 
should be carefully considered will be found in- 
dicated in the tabulation. 

The second chart should be given primary con- 
sideration by the owner and his architect before the 
development of even the final sketch plans. In fact, 
an analysis of the project based on these points will 
indicate primary elements of planning which fit al- 
most any apartment hotel project and which will pro- 
vide a basis for tentative as well as finished layouts. 
In this chart will be found considerations for typical 
apartments ; the possible requirements of food serv- 
ice, such as kitchen and restaurant space, service ele- 
vators, pantries in private kitchens; other forms of 
service for which space will be necessary ; the possible 
requirements of public spaces and suggestions as to 
the types of occupancy which may be provided for 
sub-rental purposes. A number of miscellaneous 
considerations which directly affect planning will 
also be found in this tabulation. 


Plan Elements Affecting Income 


Other elements, particularly those of investment 
and income which naturally affect the development 
of plans and specifications, will be found in the third 
chart. Planning is unquestionably the key to rental 
appeal and profits. Specifications form the insurance 
policy against high maintenance and depreciation 
costs. Proper layouts and equipment will cut operat- 
ing costs. Thus, the various points indicated in this 
chart should be analyzed from the viewpoint of mak- 
ing the project a profitable building, and a general 
budget can be developed which to a considerable de- 
gree will establish the amount of space and the 
amount of overhead cost which would be allowed 
under each division. Each apartment hotel project 
is a distinct problem. It is well known that no two 
are comparable, so the provision in these columns 
of actual income and expense figures on individual 
operations of this nature would be valueless and 
probably misleading. For that reason detailed sug- 
gestions are made in the various charts, and the 
sources of information are almost obvious. In fact, 
it is quite probable that the architect can obtain much 
additional information from the owner, who has un- 
doubtedly given serious consideration and compre- 
hensive study to the problem, and from other sources 
of information. 

The fourth chart provides a detailed analysis of 
special equipment and features which may increase 
rentals in an apartment hotel because they appeal 
directly to prospective tenants. Certain of these fea- 
tures require incorporation in the plan, and for this 
reason they should receive early consideration. 
Therefore, this tabulation has been divided, first, 
into elements affecting the plan, then into factors of 
planning and equipment for living rooms, bedrooms, 
bathrooms and kitchenettes. Many of these factors 
are not only appreciated but required by apartment 
hotel tenants, as it is obvious that this method of 
living is luxurious to a degree only surpassed in finest 
private homes and large apartments. The tenant is 
ready to pay a high price for small space, provided 
that space constitutes an efficient and attractive home, 


easy and pleasant to live in, with a large proportion 
of the normal domestic problems solved through in- 
genuity of planning, equipment and service. The 
service features are also indicated in this chart, to- 
gether with a number of miscellaneous suggestions. 
Naturally, these charts cannot be all-inclusive, but a 
serious effort has been made to include at least the 
more important features. 


A Suggested Planning Method 


In developing the plans and specifications for a 
complex and important type of building such as an 
apartment hotel, there is a method which has recently 
come into vogue and can be highly recommended. 
This method involves the primary preparation of a 
comprehensive detailed report which fully describes 
the plan, construction and equipment of the build- 
ing. The first step is to lay out a tabulation such 
as that accompanying this article, covering all the 
points which may occur to the owner or his architect 
or of which he may be told by the owner. These va- 
rious subjects are correlated as in the charts pre- 
sented here, and a full written description of the pro- 
posed building is prepared with suggestions as to 
how the various requirements should be made. To 
illustrate this preliminary report, rough floor layouts 
are indicated, with perhaps a few thumb-nail sketches 
of important details. The next step is to go over this 
report carefully with the architect and with the man- 
ager, who should be selected during the early stages 
of the planning, so that the benefit of his advice may 
be gained. If no manager has been selected, a con- 
sulting expert should be called in—an individual who 
has had practical experience in the apartment hotel 
field. As the various items are taken up point by 
point, the proposed solution of each problem is ap- 
proved or amended, so that this final corrected report 
becomes an exact basis upon which to develop the 
first plans and the first draft of the specifications. 
In checking over the actual efficiency of this method, 
as opposed to the ordinary method of developing 
sketch plans and making tentative changes from 
time to time in a series of conferences, it has been 
found that the final approval plans and specifications 
can be arrived at in about one half the time usually 
required, and that moreover, a more efficient build- 
ing is usually developed. It is a*strange fact that 
the average prospective owner of a building is not 
able to visualize the finished result from an examina- 
tion of plans unless he thoroughly understands a 
written description. The type of report to which 
these paragraphs refer virtually makes possible visu- 
alizing the entire building through a descriptive ex- 
position which begins with the proposed entrance 
and public spaces and covers the full layout, and at 
least the general equipment for all floors, typical 
apartments and surfaces, and other essential details. 

Because of their long experience with apartment 
hotel projects, the officials and technical staff of the 
PICK-BARTH Companies are in a position to ren- 
der valuable services, both in connection with mat- 
ters of general policy and by making preliminary 
estimates and plans for budgeting and financing pur- 
poses. Architects, owners and other interested par- 
ties who desire to take advantage of this consultation 
service are invited to do so without obligation. 


SENG AWE a Ziel NEGee ow DeAa eleva Ne HOO EL PRO EC Ts 


Vernon Manor, Cincinnati, Ohio 
Samuel Hannaford && Sons, Architects—Garber Woodward, Associates 


HIS apartment hotel was completed in Cincinnati in 1924 and contains approximately 160 suites which are 

flexible of arrangement. All have at least one bath and about 12 per cent have two baths. 
is of reinforced concrete skeleton frame with brick and cut stone exterior walls. 
approximately 53 cents per cubic foot. 


The Furnishings of the Vernon Manor were supplied by the PICK. BARTH Companies and the built-in space 
saving equipment by the affiliated organization, The ‘White’ Door Bed Company. 


The cost of construction was 


eis 


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a) m et oe = Pome 
oe | ta Te eS ke il 


P| : 
ae 

oes oo 
\[t = = a: 

i 


c 


i showy ale 
+ KEY TO SYMBOLS Hy : 
DR — DRESSING RODAS 

B — BATA 

BC — BLD CLOSLT 

c- — cLoarr 

DA — DINING ALCOVE 

KR — KITCHEN 

SP — SU ARLOR 

TR — TRUYR RK 

J — JANTroRS CLOSET 

RP — PASSAGE 


- TYPICAL - FLOOR + PLAN > 
Panacea ar 


The building 


88 HOTEL PLANNING AND OUTFITTING 


Lincoln Park 


Manor, 


Chicago, Ill. 
Olsen 8 Urbain, Architects 


‘Ty 8S attractive apartment 
hotel has been planned 
in a very interesting manner 
for a lot of odd shaped peri- 
meter. Because of the dif- 
ficult site problem, the con- 
centrated planning idea has 
been used throughout with 
door beds and other efficiency 
equipment giving double value 
to the space. 

The complete contract for the 
Interior Decoration, Furnish- 
ings and Equipment of the 
Lincoln Park Manor was ex- 
ecuted by the PICK-BARTH 
Companies. Door Beds and 
Space Saving Conveniences 
were installed by the affiliated 
organization, The ‘‘White’ 

Door Bed Company. 


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Chapter V 
The Planning and Construction of Apartment Hotels 


In the preceding chapter a system of plan analysis 
has been outlined under which it is possible to 
develop for the new apartment hotel project a 
series of logical plan units. The architect’s respon- 
sibility now is to fit these together almost in the 
manner of a picture puzzle, providing proper space 
inter-relationship and considering of course the 
basic plan requirements and limitations of perim- 
eter, light, air and all local restrictions imposed 
by zoning laws or building codes. 

Here we have established a collection of desired 
plan units—so many one, two, three or four room 
apartments with one or more baths and with or 
without housekeeping facilities, all in accordance 
with policy decisions already established. Then 
there are the units of space to be given over to 
the public, to food service, and to other forms of 
service and to sub-rentals. 

The first activity of the architect should be the 
preparation of tentative plans for the basement and 
each floor of the building (usually the tentative floor 
plans include basement, first floor, second floor, and 
typical floor plans, or a series of typical floor plans 
where set-back regulations impose smaller floor 
areas as the building grows higher). 

At this point there are two of the most impor- 
tant problems of the general plan wherein the long 
experience and highly developed service of the Pick- 
Barth Companies may prove invaluable to the 
architect and the owner. These are the problems of 
(1) food service planning and equipment and 
(2) space saving (efficiency) planning and equip- 
ment (see Page 304) 

From these two points of view the plan require- 


Sk 


Se Rs RNA 


Lobby, Arcady Apartments, Los Angeles, 


ments of the individual apartment hotel project 
must be reduced scientifically to plan units ample 
in size to render proper service, correctly related 
to gain efficient and economical operation, and 
still consuming the smallest possible net area com- 
patible with proper service. The questions to be 
answered are impossible from the owner’s unaided 
point of view and very difficult for the architect, 
necessitating an amazing amount of research work 
if the correct solution is to be attained. 

Some of the detailed questions of the two basic 
problems of food service and efficiency planning, as 
they affect the tentative andsfinal plans of the apart- 
ment hotel include the following: 

What types of food service are most logical for 

this particular plan? 

Will the restaurants cater also to the outside 
public? 

How many square feet must be allotted to each 
restaurant space? 

What type of food service will be provided for 
the apartments ? 

How large must be the kitchens and auxiliary 
food service spaces? 

What plan provisions must be made for food serv- 
ice (service elevators, pantries, etc.) ? 

If housekeeping facilities are provided in the 
apartments shall there be kitchens or kitchen- 
ettes? What are the most feasible compact 
plans? 

How can net square footage be saved by effi- 
ciency planning such as the use of door beds, 
specially fitted dressing closets, etc? 

One has but to ponder a moment to realize how 


Walker & Eisen, Architects 


890 


go 


HOTEL PLANNING AND (O07 PTT? ae 


Functional Plan Analysis 
(Typical for an Apartment Hotel) 


“4 | ‘NHE tabulation below shows a practical method of developing a schedule 
of plan requirements before even tentative floor plans are drawn. This 
proceeding will save much loss of time and money im planning and in operation. 


General Data 
Building Height 


Limited by zoning law to 150 feet, probably 13 stories. 
Construction 
Fireproof, steel skeleton, concrete floors, brick and stone. 


Apartment Size Schedule 
Number of apartments will be determined by plan but renting conditions call 
for rentable units divided approximately as follows: 1 room (20%) ; 2 room 
(40% ) ; 3 room (30%) ; 4 room (10%). 


Kitchenette (serving pantry) 


Each apartment to have one such room, 35 sq. ft., ventilated, refrigeration, 
and equipped for electric warming, etc., for food service from hotel kitchen. 
Use built-in units including ice box, electric grill, china cabinets, etc. 


One Room Units 


Shall consist of living room 12x18 to 14x24 in dimensions; kitchenette ; door bed 
of twin bed type with dressing room. (See Page 100) ; 2 closets; bath. 


Two Room Units 

Shall consist of two types (a) 80% of total number to have living room about 
14 ft. x 20 ft. with door beds and dressing closet and library about 14 ft. x 16 ft. 
with door beds and d. r.; (b) living room with door beds and one real bedroom. 


All to have usual kitchenette, bath and ample closet room, bath between rooms 
with outside access. 


Three Room Units 


Average living room 12 ft. x 20 ft., library 15 ft. x 18 ft., bedroom 12 ft. x 15 ft. 
Shall consist of three types equally divided: (a) living room and library each 
with door beds and one real bedroom with bath, kitchenette, two baths ; (b) living 
room without door beds, library with door beds, one bedroom, one bath; (c) liv- 
ing room with door beds, dining room, bedroom, 2 baths. 


Four Room Units 


Shall consist each of living room 14 ft. x 20 ft., library 15 ft. x 18 ft. with door 
beds, dining room to ft. x 14 ft., bedroom 12 ft. x 15 ft., 2 baths, kitchenette, etc. 


Restaurants and Public Space 
Foyer 20 ft. x 25 ft. and small lobby for elevators, front office, checkrooms, ete. 
Lounges, one large and one small. 
Ballroom, small for private entertainment, also 2 private dining rooms. 
Restaurant, general, seating 300; grill-room seating 150. 
Kitchen and Commissary, as required for restaurant and room service. 


Special Plan Requirements 
Three passenger and 3 service elevators. 
Roof Garden playground and children’s play-room. 
Four stores on F street side, 1,200 sq. ft. rentable space. 


BYLeAD NUN EN Git HE AT PRAT RIT MENT sHOcTIEL gl 


much time the individual owner or architect will 
be called upon to spend in analyzing the above ques- 
tions. On the other hand a letter or telephone call 
will bring to bear on your problem all the years 
of intensive experience of the Pick-Barth Com- 
panies to develop a complete solution of these 
phases of the plan with complete detailed re- 
ports of the types and cost of the necessary 
equipment. 

The problem of making proper provisions for 
food service in the apartment hotel is one which 
can be solved only by the most careful study of 
the local situation. Asa rule at least part if not 
all of the apartments will have full or at least 
partial housekeeping facilities. The minimum 
provision is a service pantry equipped with grill 
or warming oven and refrigerator. Here the 
food brought from the central kitchen may be 
served and maintained at proper temperatures, 
beverages may be prepared and a limited amount 
of cooking is feasible. For many families this 
provision is ample, meeting in full their food 
service requirements. It is important to note 
that through the provision of artificial ventila- 
tion these service pantries can be arranged to use 
inside space in the plan. It is not necessary to 
have a window in this small room unless so 
dictated by local building regulations. 

When more complete cooking facilities are re- 
quired within the apartment the problem is com- 
pletely solved by the modern kitchenette as described 
in detail on Pages 304 to 311. The research and 
engineering departments of the Pick-Barth Com- 
panies have spent years of careful study on the 


solution of this problem. As a result there is now 
available a complete line of compact kitchenette 
equipment which in various combinations provides 
in a minimum of space all the necessary facilities 
for complete cooking and housekeeping. Some of 
these combinations of equipment are shown on 
Page 308. 

lt is obvious that the correct planning of the 
apartment hotel involves the highest degree of space 
efficiency. To this end the compact kitchenette is a 
most important factor because a properly planned 
and equipped floor area of 35 to 50 square feet will 
have all of the efficiency and value of the average 
kitchen of from 63 to 140 square feet—a saving 
of thousands of dollars in the original building in- 
vestment. 

The subject of planning private kitchens for 
apartment hotels may therefore be summed up in 
the brief general statement that through the use of 
compact kitchen equipment at least one-half of the 
floor space ordinarily given over for this purpose 
may be saved! 

The next consideration in planning and one hav- 
ing perhaps an even more important bearing on 
economy of first investment and of operation, is 
what has become known as “efficiency” or space sav- 
ing planning. The objective in the apartment hotel 
is obvious—to provide the maximum of living com- 
fort and domestic efficiency within the minimum 
square footage of floor area. The modern tenant 
in buildings of this kind does not buy area—he 
does not rent by the square foot! What he really 
pays rent for is a combination of factors which 
create for him a desirable place to live within the 


The Attractive Lobby of the North Park Hotel, Chicago 
Walter W. Ahlschlager, Architect 


92 HOTEL PLANNING AND OUTFITTING 


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The Pontchartrain Apartment 
Hotel 
New Orleans, La. 


Weiss & Dreyfous, Architects 


Apel apartment hotel completed in 1927 is 12 stories 
high and contains a total of 80 apartments. The con- 
struction is of reinforced concrete with exterior of face 
brick trimmed with stone. Interior partitions are of two 
inch metal lath and plaster. 


The complete contract for Furnishings of the 
Hotel Pontchartrain was executed by the PICK- 
BARTH Companies. 


OREJTING CLor 
90" xX Be" 


BEO CLOSET 


LIVING ROOM NO 4 
16 - O° 32 (2 =o 


— LIVING ROOM N2 4 


18'- Oo" & 12'—o" 


3- <x 19.0~ 


a 
e 
& 
ied 
z 
ud 
o 
re 
< 


DRESSING Coy 


ai LIVING ROOM Ne3 


oYN PORCH NOS 


BED CLOSET 
peo 


PLAN OF TYPICAL UNITS 


Typical apartment units shown above indicate the 
use of Door Beds with dressing closets and com- 
pactly arranged kitchenettes 


ee ae 


Sie ei ee 


2 a oo 


Pel EAN Net Ne Geant ok, 


AUD AL RV DaVis by NikIos SH Onte Bele 


93 


70 Park Avenue 
New York 


(An Apartment Hotel) 
Geo. Keister, Architect 


a apartment hotel is typical of many to 
be found in the high class New York 
metropolitan residential areas and is in radical 
contrast to the efficiency apartment arrange- 
ment. Its guest room suites are large and 
contain no facilities for kitchenette service. 


The complete contract for 
the furnishings and equip- 
ment of 70 Park Avenue 
was executed by the 
PICK-BARTH Companies. 


ea ek Ao cr ot 


OO. Soon 


TX RA TR SOS 


Oe 
iste erent eae piste 


-living Rw- 
1@} 


Typical Floor Plan 


BOUT Bek. oP bsoNt NaN Gt cAr ND O-Uo ist er a Nee 


"THERE will be found below an interesting comparison of the planning of apartment hotels under the ordinary 
The upper plan has been taken literally from a well-known apartment hotel. 
perimeter but has been worked out by the Service Department of the ‘White’ 


of room layout. 


planning. 
and the 


Ethciency Planning tor an Apartment Hotel as 


Compared with the Usual Type of Plan 


difference in the annual income. 


This is a plan of a typical floor in an existing apartment hotel. 
The number of occupancy units of various types is shown on the 


Plan Selected from a Typical 
Existing Apartment Hotel 


table on the opposite page. 


e”’ Door Bed Company 
On the opposite page is shown an analysis of each of these plans indicating the number of 


= 
} 
ROOM 
] Vua23 
yO BATH \. 


HT CHAMBER ra 
HT x 1e>e é 


! «| 
il] CHAMBER al 
rx ja" 


i 


eo Abe 


— ——————— Kl LIVING 
Ob roe 
a i ae =z =, SS ee — = 
O as = 
| =] = FH wanes LIVING } Be 
n S\q LIVIN = : \ R00m 10) 
I “toon cranpte HM Com Tcnamaee Od Sys = "AS 4x23 P]cransre| crameee fg = 
' reits* TE  ignies | eI geist Ht x Wo ioxe ou Wes 13-6 «16-3 Dn OF 
r ls 3 PIPES _ =e 
! ee Sss 
ibs. Toren 
= - ee Brel or ats G. 02 Pt > Bia 0) SR 


I 
N CHAMBER 
wn te re 


i 
i Cates i= 


i 

il CHAMBER is: 
i wW«ic 

| s 
M CnAMBER 


Wiese GT 


RIVING 
ROOM 
ITx 22° 


LIVING isxiT 


CHAMBER 
IB x 16-6" 


— * em Co} 
¥ ome =} 


cu F5s 
ll 


y Soe. 
tO Bar a I 
i“ [i a a 
& proves 
i ‘ 
y cS | 
\ LIVING LIVING 
| Room CHAMBER fy ROOM mn 
17x22 isxie = itT*23 
@ 
oF I 
= == | 


(See opposite page for detailed comparison) 


The Same Perimeter Replanned 
Using Efficiency Kitchenette Layout 


This plan has been developed using the same perimeter as that 


above but 


employing the efficiency method to provide more occupancy 


units as shown on the tabulation on the opposite page. This plan 
was prepared by the Service Department of the ‘White’ Door Bed 
Company. 


CHAMBER 
Ve 1S” 


LIVING 
hoom 
20°* 18-= 


LIVING 


LIVING DA 


wit 
i uving 


x 
u.-4 ROOM LIVING 
ae at gs 00M 


PRs OLA DA 


CHAMBER 


CHAMBER [_ 
ISK 17 


CHAMBER 
Is x 1Bte” 


CHAMBER 
14x ise” 


sx 18 


il 
A Al hte 
i hoon 


AT ne 


i CHAMBER 
Hl 10°x 20° 


; on 
Ty Tose « 


LIVING 
Roon =v 
19418 (Toe 


on 


LIVING | 
ROOM VJ 
Axe 


CHAMBER RH 
W * 1aye" 


ba” D.C 
/ 


LIVING 


under 


ALIVING Ld 


Py = > =7 | 
A, “ane fl 

oom 
4 


CHAMBER 
is-e x1 e4° Tf 


| 
| 


ia «18-6 l} 


CHAMerR 
fk 
Barn ais a 
BRT 


Fs RY ( 


CHAMBER i 


1B x 18-6 fH 
| 
il 


LIVING ii 


il 
rl 


CHAMBER 


FOTER 


as 
te. 


CHAMBLR Poo 


=) 


i 
Mm 


14 118-6 


1 - 
“trying fil 
Loom il 


nie | 


i, r i 


coaber— 
i n18-6* 


and efficiency types 
The lower plan is based on the same 
the efficiency method of 
apartments, the number of rooms 


PEAS NEN SON Gail be As PEAGRe TM BUNGE HO) bal 


he 


How Ethciency Planning May Increase Rentals From Same Area 


f 


The two tabulations given below represent an analysis of the two plans on the opposite page. The first is a typical floor 
in a non-housekeeping apartment hotel; the second is the same floor laid out under efficiency planning. 
Naturally, under the efficiency plan there will be a greater number of occupancy units which will call for more mechanical 
equipment, partitions, etc., and also for the installation of efficiency equipment. 


struction cost would indicate app 


nual amount of $4,740 greater per floor in favor of the efficiency plan. 


roximately $13,500 per floor. 


} in ; An actual estimate by the ‘‘White”’ 
Company indicates the additional cost per floor for efficiency equipment will be $6,257. 


Door Bed 


: A general estimate of increased con- 
he comparison of income in the tables below shows an an- 
As indicated by the figures just given, the efficiency 


type of floor plan would cost $19,757 more per floor, exclusive of the furnishing costs, which are not materially different for the 


two plans. The increased annual income, however, shows a return of nearly 25 per cent on the increased investment. 
Typical Floor of a Non-Housekeeping Apartment Hotel 
Type of Apartment eee No. of Rooms Monthly Rental ph 
One chamber and bath. 3 3 3 @ $ 60—-$180 $2,160 
Living room, one chamber, 
one bath. 3 6 3 @ $100-$300 $3,600 
Living room, one chamber, . 
one bath, foyer. ) 6 (and 3 Foyers) 3 @ $110-$330 $3,960 
Living room, two chambers, 
two baths, foyer. vi 21 (and 7 Foyers) 7 @ $170—-$1190 $14,280 
Living room, three cham- 
bers, two baths, foyer. 1 4 (and 1 Foyer) 1 @ $210—$210 $2,520 
LY PICAL FLOOR 17 40 (and 11 Foyers) $2210 $26,520 
Efhciency Plan in Same Perimeter 
No. of No. of Rooms Annual 
Type of Apartment Dae thy function) Monthly Rental Reni 
Living room (double bed), 
dressing closet, dining 6 24 (and 4 Foyers) 6 @ $150—-$900 $10,800 
alcove, kitchenette, cham- 
ber, one bath. 
Living room (twin beds), 
dressing closet, dining al- ii 21 7 @ $120-$840 $10,080 
cove, kitchenette, bath. 
Living room (double bed). 
dining alcove, kitchen. 4 16 4 @ $100—$400 $4,800 
bath. 
Living room (double bed), 
kitchenette in closet, bath. 2 4 2 @ $ 85-$170 $2,040 
Living room (double bed), , 
dressing closet, kitchen- 1 3 (and 1 Foyer) 1@$ 95-$95 $1,140 
ette, foyer, bath. i 
Living room (double bed), 
dressing closet, kitchen- 
ette & bath, folding din- 1 3 1 @ $100-—$100 $1,200 
ing table in living room. a 
Living room (double bed), 
dressing closet, dining al- 1 4 1 @ $100—-$100 $1,200 
cove, kitchen and bath. toe: if 
TYPICAL FLOOR 
(Efficiency Plan) 2? 75 (and 5 Foyers) $2605 $31,260 


96 HOTEL PLANNIWG 


amount of money which he can afford to pay. He 
buys location, appearance of the building, impres- 
sion value, comfort, and particularly relief from 
the servant problem. 

On the other hand, from the point of view of the 
owner (which is always that of the architect) the 
new building will cost almost equally per square 
foot of floor area regardless of the plan. Thus we 
immediately face this problem of efficiency plan- 
ning—to get the greatest rental value possible out 
of each plan unit every square foot must be made 
to serve an important purpose or if possible a 
double purpose. 

This leads immediately to a discussion of con- 
vertible purpose rooms as made feasible by the door 


ANN SOOT SEL mois Laine 


bed and other space saving conveniences as dis- 
cussed on Pages 304 to 311. The use of door beds 
and compact dressing rooms in connection with liy- 
ing rooms, libraries, etc., doubles the purpose of 
this space and provides almost 40% increase in 
space efficiency, having the desired result of plac- 
ing the investment on a very sound economic basis. 
Combinations involving this planning idea will give 
two room efficiency to one room apartments, and 
three or four room efficiency to two room apart- 
ments, providing guest rooms which can be carried 
at no additional cost and making possible the pro- 
vision of very desirable apartment hotel units at 
reasonable rentals. 

For the foregoing reasons a very large percentage 


oe -——— 


Examples Showing Relative Number of Various Sized Apartments 


Data From Six Successful Apartment Hotels 


NED ee eee ene Total 
) Negetee ( 1 Room 2 Rooms 3 Rooms Over 3 
Size of Building ey and Bath and Bath and Bath Rooms 
y on with 4 with ; 
6 story and basement kitchens kitchens 22 with outth 
building (4 38: with-| J4 10 mE hy 50 kitchens 10 icigeheue NONE 
87 ft. x10 ft. out a 28 without 
ae __||__kitchens 
14 story and All with 
basement serving with with with 
(13 floors of apart- ||195 pantries | 78 kitchen- 9] kitchen- |26  kitchen- | NONE 
ments) Building (kitchen- ettes ettes ettes 
100 ft. x 1351." ty Obes) ike ik 
*13 story and base- 132 with 72 with 
ment (12 floors of kitchens Loraine with 
apartments) 180 48 with- {120 48 aS 60 etenhere NONE NONE 
Building out ine es 
110 ft. x 142 ft. _ kitchens _ sea ae 
Seat oe 36 with 
11 story and base- 106 with kitchen- 20 with 
ment ¥ ; BN 14 four 
(9 floors of apart- kitchens se kitchen- with rooms 
; aie 162. 56 with 54 18 with 54 ettes 40 : . 
ments) wet sua Saal, kitchens with 
Bitldine kitchen- kitchen 34 wit erie 
ae ettes (and din- kitchens rene 
a soni ee . Cag ee ing room) 
19 with 15 with 4 with 
*6 story and base- nee perros nee NONE, but various 
ment 52 19with | 40° 18 with 112 4 Sith combinations are made 
Building Mees ih Hinhens ne eg to provide 3 and 4 
50 fiom 100 tt: nari eta dur ees room apartments 
, 14 with- 10 with- 4 with- 
Tames ONE, 6k en Ge ae a 
| 10 story and base- ee 40 eee 
| ment ae os Arranged 
(9 floors of apart- 282 216 itis 60 Bens 12 with for 
ments) a Bei ee mitre kitchens com- 
preety kitchens 20 with eee 
Building 196 wath. itches binations 
| 86 ft. x 98 ft. | isin Sith ceo 8 
*All living rooms have door beds and dressing closets. 


— ee 


oe eh i Se ee a ee 


PLANNING THE 


APARTMENT HOTEL 


Ne) 


The 


Louis Kamper, Architect 


HIS apartment hotel has 

been specially designed for 
permanent and transient occu- 
pancy where the requirement 1s 
for limited but efficient space. 
The typical floor plan as shown 
below indicates an arrangement 
of one room and bath efficiency 
apartments and offers an excel- 
lent example of the method of 
greatly increasing the rental per 
square foot by the use of 
“White” door beds and space 
Saving equipment. It will be 
noted that the average room is 
II or 12 by 14 or 15 feet and has 
been well planned with door beds, 
dressing closets and bath concen- 
trated in a relatively small unit 
of space. This allows the use of 
the single room as a living room 
by day and a chamber by night. 


The complete contract 
for the Interior Dec- 
oration, Furnishings 
and Equipment of the 
Carlion Plaza was ex- 
ecuted by the PICK- 
BARTH Companies. 


The Disappearing Beds 
and other space saving 
conveniences shown in 
the plan below are those 
of the “‘White’ Door Bed 
Company. 


Carlton Plaza Hotel 


Detroit, Mich. 


ime s_ dee 
| io 
zi 
== 


CORRIDOR 


ise so 
1 seen se 
- = os a 
Rec 


Typical Floor Plan of Carlton Plaza 


a 7 
= Pod 

tor 
me, niet 

Ne 
\ ‘ 
ide a 
a) 

— +; 
Co 
— "4 J 

Pf) nh 

Dad er 
SS ae 

‘EG 
Do” & 
boa 
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| 
1 
| 


mim 


ne eo a ee Oe mS az é 


ay 


ef |, Laie] 


. 

al win: Dari 
a MED 
} 


lu i wt |) 


| 
| 


Adi " 


0 id fey} tH bon 


f e 


Fieer Plan 


acal 


Trp 


PLANNING THE 


APARTMENT 


HOTEL 99 


A Corner in the Magnificent New Ritz Towers, New York 
Emery Roth, Architect 


of the apartment hotels which are proven successes 
are fully or partially planned under the “efficiency” 
system. 

At this point it may be well to introduce a brief 
explanation of the New York apartment hotel situa- 
tion which in one sense has been artificially stimu- 
lated and perhaps overdeveloped because of peculiar 
local building regulations. New York regulations 
bring all straight apartment buildings under the 
tenement house laws. The requirements for fire 
escapes in large apartment buildings approximate 
one smoke tower (interior firesafe stairway) for 
each two families. Thus a large apartment build- 
ing cut into small apartments is impractical because 
so much of the area would be taken up by the fire 
escape shafts as to render such planning impractical 
for high buildings. On the other hand, if food 


service is included, the building is classed as a hotel 
and does not come under the drastic restrictions of 
the present tenement house laws. High land values 
are present in all logical locations for such build- 
ings and by planning an apartment hotel the struc- 
ture will have at least 30% greater efficiency of 
rentable area than a straight apartment building of 
the same perimeter. This situation has resulted in 
the building of a large number of apartment hotels 
on the theory that light housekeeping might be con- 
ducted through the medium of the “serving pan- 
tries.” The bitterly disputed question at the time 
of this writing is whether or not cooking in these 
apartments is lawful. If it is these buildings meet 
a long-felt want as evidenced by their popularity 
and success—if not, there will be many failures in 
this class of project until the tenement house laws 


I0O Hi@ TE Pil AUNSNe UN eG ACN DO! Ur areas tener 


Typical Units of Efficiency Planning 


N this and the opposite page there are presented a number viewpoint of the owner it is possible to obtain more rent per 


of typical plan units selected from various successful apart- square foot for this type of space than any other type. From 
ment hotels. These units represent what is known as “effi- the tenant’s viewpoint, it is possible to buy more space service 
ciency planning’—the use of Door Beds and other Built-In for a given amount of rent than in buildings containing apart- 
Equipment, so that at least one room may be used as a bed- ments of single utility layouts. It is believed that the varia- 
room at night and for other purposes during the daytime. This tion of plans presented here will cover a number of suggestions 
type of planning means that an apartment may be laid out for prospective buildings of various types. 


with all the utility value of a much larger unit. From the 


KITCHEN DINET 
10:0 10-0 


Dining Room 
Chamber 


LiviNnG Room 
15*10x 2-0" 


THREE ROOM EFFICIENCY APARTMENT 


HIS is a typical apartment from the Georgian Apartments, Evans- 

ton, Illinois, Albert S. Hecht, Architect. Note the use of Con- 
cealed Beds and the dressing room with built-in Dressing Table and 
Cabinet. This three room apartment has actually the facilities of two 
bedrcoms, although floor space is required for only one. 


CHAMBER 

ANOTHER TYPE | Bt 

OF 3 ROOM EFFICIENCY i 
HE plan shown at the left is 

an apartment in the Majes- 

tic Hotel, Hot Springs. Arkan- 
sas, Sanders and  Ginocchio, 
Architects. This is another com- 
pact apartment, containing a 
chamber and living room with a 
small complete kitchen equipped 


fiving Room with a built-in Buffet Cabinet. 


-6°x 16°56" 


AN EFFICIENT PLAN HAVING LARGE ROOMS 
HE above plan shows a layout with built-in Space-Saving conveniences in the 
apartment building at 900 Michigan Avenue North, Chicago, Illinois, Jarvis 
Hunt, Architect. This provides a luxurious layout with the living room serving by 
day and night, or as a guest room. The kitchen, though relatively small, is com- 
pletely equipped by a compact arrangement of Space-Saving Kitchen Cabinets. 


TWO ROOM EFFICIENCY PLAN 


AG the right is shown a suggested plan for the 
layout of a small apartment unit where the 
living room serves as a bedroom at night through 
the use of a Door Bed. The closet behind the 7«9 
bed forms a dressing room centaining a built-in 
Dressing Table and a Dressing Cabinet. The 
kitchen is completely equipped for service with 
a built-in Buffet Kitchen Cabinet with range, 
refrigerator and sink, built-in Ironing Board and 
China Cabinets. The built-in Telephone Niche 
is an added convenience. 


Dining Room 


Livin ROOM (2x4-<6 


See Pages 304 to 311 for further details concerning 
Disappearing Beds and Space Saving Conveniences. 


PALSACN NDT NG 


eee bk bavi Nt it: Onl hei 


Dinet 
7-0 10-6" 


Living Room 
12:6°x 17-6" 


Dressing Rooms With 
Cabinets 


Bk plan below shows typical 
apartment units: in the Over- 
brook Arms, Philadelphia, Pa., Lip- 
pincott & Schaef, Architects. 
Compact kitchen and dining room 
layouts are made possible by the 
use of Space Saving Conveniences 
and Door Beds, and built-in dress- 
ing cabinets provide the double 
utility factor for the living rooms. 


2WAIDS 


on Seeoas th 
6-6" 

Kitchen Dining Room 

8x8 anor 


Living Room | 


Kee | 1317 
/ 
| ! 
| ies Pepe 
1 Ri, a 
!2-9° 2:91 
tr} a 
g : 
Dressing Clos. Bath il 
9 
= 


Clos | 
Chamber 
WX15" 


Clos 


aS a 
SS SaaS 


kitchen Dining Room 
8x8 8x9" 


DIAIB 


4a° 
<'4 
y 2 


CHAMBER. 
I 
CHAMBER 
4 
Living Room 


One Room, Dinet and Kitchen 


HE plan shown at the left is typical 

of the units in the Acropolis Apart- 
ments, East Orange, New Jersey, Na- 
than Harris, Architect. This is a two room 
suite with a built-in Buffet Kitchen Cab- 
inet and a Door Bed representing a 60 
per cent increase in space efficiency. 


Buffet Kitchens 


ELOW is shown the plan of two 

apartment units in the Ambassador 
East Hotel, Chicago, Robert S. De 
Golyer, Architect. These represent 
apartments where very small space is 
devoted to cooking facilities. The space 
saving here is made possible by the 
use of built-in Buffet and Kitchen Cab- 
inets which provide kitchen facilities in 
a minimum area. 


LivinG Room’ DINING Room 
| 1556 200° Om tt: 


, = 
L 


Extra Bedrooms in Reduced Areas 


HE plan at the right shows typical units 

of the plan of the Schenley Arms, 
Pittsburgh, Edward J. Crump, Jr., and 
Wm. L. McQuillan, Architects. Here the 
compact kitchenettes are made up of a 
built-in Buffet Cabinet, which includes 
kitchen cabinet, refrigerator, sink and range 
in one unit. Door Beds of the twin bed 
type are introduced. The dressing rooms 
are equipped with built-in Dressing Cab- 
inets, 


* 68 
+ | Living Room 
}-- {Ss }—-——--} 13°6 x 1676" 


CL 
kitchen 
7x13°6" 
PRY | | | DR. 
It 's 7 
! 1 
the 


AS-184 


pa ed ee 
Living Room 


Livina Room 


One Room—No Kitchen 


ayes above plan is typical of the Park 
Lane Apartments, Chicago, Lowenberg 
& Lowenberg, Architects. This is a one 
room unit without kitchen facilities, but pro- 
viding a living room and a bedroom by 
night through the use of Door Beds. 

——— ——_—— 


a 
——— 


Chamber 
l 10-6°x 13-6" 
| 


Living Room 
13/0"x 20:07 


| Clos 


HI —acoessonen! 
| Dining Room 


| 


Living Room 
13-0°x 16:6" 


Bi Forer 


. | 
Bath | 
' | | . : z 
|icrecees || ee 
70x76 7) 
70 nT | CI 7 i 
Re 


{Bath | | 


Living Room 
| 13:0°x 16°6 


102 


HOUT Eo 9B TeAGNEN TaNaG 


ACN DO Uy Per ab Tena 


Examples of Apartment Hotel Construction Costs 
The following examples of construction costs have been selected to indicate the variation in different 
building types and localities. They are taken from actual operations. 
Description of Building Total Cost Se oe rt Baloo xe 
i s setts bath) 
I. Michigan, 1925. 12 story and basement, reinforced | 
concrete, brick walls, concrete floors. 
396 rooms and 135 bathrooms arranged in 1, 2, 
3, 4, 5 and 6 room suites. $1,680,000 g7¢ | $5,252 
2. Pennsylvania, 1926. 20 story and basement. Steel | | 
and concrete, brick walls and concrete floors. | 
640 rooms and 327 bathrooms arranged in suites 
of 1 to 4 rooms and kitchen. $2,560,000 75¢ $4,000 
3. Ohio, 1925. 7 story and basement, reinforced con- 
crete, brick walls, concrete floors. 
250 rooms and 104 bathrooms. Forty 1 room 
apartments, balance 2 or 3 rooms. $1,000,000 53¢ $4,000 
4. Illinois. 12 story and basement, reinforced concrete, 
with walls of brick on tile, concrete floors. 
310 rooms and 280 bathrooms, single room apart- 
ments and 30 two or three rooms. $1,085,000 60c $3,500 
5. California, 1926. 14 story and basement, reinforced 
concrete, brick walls, concrete floors. 
426 rooms and 167 bathrooms, apartments each 
have kitchen-dining alcove. $1,207,000 65¢ $2,835 


are drastically changed in view of the great advance 
in firesafe construction since they were drafted. 

For the above reason, and in view of New York’s 
zoning law which is discussed in the following chap- 
ter, the plans of New York apartment hotels must 
be analyzed differently than those in any other part 
of the country. 

Thus far this discussion of the planning of apart- 
ment hotels has covered primarily suggestions in 
relation to efficiency of plan and equipment. It has 
been indicated that within greatly reduced areas, as 
compared with ordinary planning methods, comfort- 
able and even luxurious living quarters may be pro- 
vided for tenants on a rental basis which makes 
such projects very attractive from an investment 
viewpoint. 

There remain now to be considered the questions 
of general kitchen and restaurant provisions and 
that of public space. In both considerations it is 
of course desirable to restrict this space to a rea- 
sonable minimum, but in so doing great care must 
be exercised that such restriction be not overdone. 
(The scientific allotment of kitchen, restaurant and 
their auxiliary spaces is presented in detail in the 
chapters beginning on page 313.) Therefore of 
prime importance is the decision as to probable re- 
quired capacity of each. The kitchen will be re- 
quired perhaps to provide several types of food 
service: direct service of cooked food to the various 
apartments; food for the restaurant; and perhaps 
also tea-room or cafeteria service. All of this must 
be decided and anticipated when the kitchen plan- 
ning is under way, or at least space should be left 
for later expansion. Two service elevators should 
be installed where there is usually but one, this be- 
cause of the service demand at meal hours. 

In gauging the capacity of restaurant and kitchen 


the possibilities of transient food service must be 
analyzed. Outside patronage of the restaurant is 
usually highly desirable for a number of obvious 
reasons and can usually be had because of the 
logical central locations of most apartment hotels. 
Flere again the wisest precaution is perhaps to pro- 
vide space for expansion, using it meanwhile as ad- 
ditional public space or temporary sub-rental space. 

Public space should not be restricted too greatly 
in buildings of this type. After all, this building is 
to be the home of many families who must depend 
partially on the public space and restaurant for such 
entertaining as they may choose to do. The public 
rooms should not be very large but rather intimate 
in character. Two or three smaller rooms, affording 
partial privacy, are better than one large room. 
Lobbies may be very small as the front office re- 
quirements are at a minimum in this type of build- 
ing. There should be at least one or two private 
dining rooms with proper reception facilities for 
entertaining. 

From this point on the provision of general and 
community facilities for tenants becomes a matter 
of choice. In some apartment hotels there are chil- 
dren’s playrooms, swimming pools, gymnasiums, 
roof gardens and other attractive features presented 
as inducements. No advice can be given on these 
except to make certain that they are really valuable 
adjuncts to the business success of the venture. 

We may now approach the somewhat precarious 
subject of sub-rental space and its provision in the 
apartment hotel. As a general rule it should be 
eliminated from the plan except in very large build- 
ings where the character and number of tenants 
warrants two or three shops; or in buildings located 
where the land cost is so high that high-priced sub- 
rental space is necessary to help carry the building. 


Plea NENT ING. fe Hi Ee AR AT Ret Ma Nei oH Or Boe 


103 


Living room by day, with beds concealed 


Living room at night, with beds open 


Fenway Hall, Cleveland, Ohio 


George B. Post && Sons, Architects 


: | ‘HIS is a 13 story apartment hotel of steel and concrete construction. Suites 
are of one, two and three room combinations, all with disappearing beds 
and dressing rooms, providing a two purpose efficiency layout as illustrated 


above. Compact kitchenette and kitchen-dining room combinations are used as 
shown. 


The complete contract for the Interior Decoration, Furnishings and Equipment 
of Fenway Hall was executed by the PICK-BARTH Ccmpamies. 


The Lobby 


I 
HU 


mi] a Peaigut 
Siete ror i i tLevatoe 


E tees | | bet = 
Ml Ncw 


Typical Floor Plan 


104 


In such cases, if the building has two or more 
street facades good planning procedure usually 
places the main entrance facade on the less valuable 
frontage, with no stores or shops appearing on this 
facade. The reason is obvious—again we face the 
home instinct which except in exceedingly cos- 
mopolitan districts always desires to submerge com- 
mercialism and create a high-class residential at- 
mosphere. 

Accompanying this section on apartment hotels 
there will be found a complete tabulation of the 
more important points to be considered in relation 
to the planning and general development of the 
apartment hotel project. Here again the develop- 
ment of a preliminary plan analysis will be found 
highly important, in fact invaluable as a safeguard 
against wasteful and unbusinesslike planning. The 
functional plan is the only real means of safeguard- 
ing the investment. 

On the subject of construction of buildings of 
this type volumes could be written but there are a 
few fundamentals which must not be overlooked. 
Here are structures which are built primarily as in- 
vestments, not as speculative projects for resale. 
These buildings are to be operated for many years 
as the housing of important businesses. 

Apartment hotels must be built of the best pos- 
sible materials, using nothing but the best of me- 
chanical equipment. 

While it is true that a somewhat greater original 
investment may be required by quality it will be 
found that this is immediately offset by efficiency 
planning and by minimizing maintenance and de- 
preciation costs. If such a building is of average or 
cheap construction its costs must be written off in 


HOT EBL PP LANNUONG “AN De OO WERERIT TMC 


the first 30 years or less. If it is really well built 
the depreciation can be taken over a period of 50 
or more years. 

Again, the value of quality will be realized in the 
maintenance of better renting conditions over a 
longer period of years because quality resists the 
signs of obsolescence and insures better recogni- 
tion in the competitive rental market. Interior de- 
tails, finishes, decoration and furniture are dis- 
cussed in other sections of this book but the same 
safeguard of quality should be thrown around all 
parts of the original investment. General informa- 
tion on construction already presented in the sec- 
tion on commercial hotels finds application here. 

As a rule the construction cost of the apartment 
hotel is higher than that of the commercial hotels 
because the buildings are more luxurious in char- 
acter and the plans are not of such a repetitious 
character. Because of the housing of family life, 
with pianos, radios and concurrent noises, walls and 
floors should be thoroughly sound-proofed at least 
between apartments and in the plans living rooms 
should be placed to act as sound screens for bed- 
rooms wherever possible so that late entertaining 
will not cause direct disturbance of those who may 
have retired in the next apartment. 

An accompanying tabulation shows typical costs 
of recent apartment hotel building presenting a 
range depending upon the degree of elaboration in 
the architectural design and the functional require- 
ments of mechanical equipment. Other tabulations 
herewith present comparative details which are 
probably sufficient as guides for general cost esti- 
mates. 


Examples of Apartment Hotel Furnishing and Equipment Costs 
Location of Hotel No. of Rooms feces Cost per Room Food Sanus Total Cost 
aa 450 $192,118 $426.92 None $192,118 
Michigan 374 $136,616 $365065 20 ine $136,616 
Michigan 370 ~=6 | ~——s« $253,624 $684.22 $20,462 $274,086 
Liineie 340 $135,846 $399.55 $14,061 $148,907 
Hiiaets 315 $117,189 $419.33 $15,000 | $132,180 
liso 240 $ 70,077 $292.00 $1,623 |  § 71,700 
Wineley s 1e hah § 44,253 $251.42 None | § agen 
Temas Thee § 88,775 $522.20 $8,834 $ 97,609 
Plivare 161 § 88,158 $547.56 None | $ 88,158 
Te aan 150 § 37,793 $251.81 None § 37,793 
iiineae ont 148 $ 41,987 $283.69 Naki $ 41,987 
hinoe 142 § 28,782 $202.69 aS $ 28,782 
itinats 132 $ 32,684 $247.60 None @ § 32,684 
Ray itligees 112). (ot aye e426 $221.21 “None . sc jue ae 


PALSAPNEN EEN Go THEA ACR a McE ON“ 2HO oD bo I0$ 


Representative Installations of Disappearing Beds 


HE illustrations presented on this page provide a graphic description of various types of Disappearing Beds. 

These are examples of efficiency or double-purpose planning in which, by the use of Concealed Beds, the same 
room can serve as a bedroom at night and as a living room by day. Various typical efficiency plan units are 
shown on pages 100 and 101. The first four views show the use of beds mounted upon doors, permitting the use of 
the bed closet as a dressing room, a very desirable feature. The lower two illustrations show the recess type of in- 
stallation, which requires less space. The Roller Bed, another important and useful type is shown among the illus- 
trations in Chapter XVII. 


Views from the Concourse Plaza, New York, showing twin Door Beds. Note the perfect concealment achieved by the use 
of doors treated to match the wall panelling. | 


: : i i how the use of the bed closet as a | 
f a full sized Door Bed in the Georgian Apartments, Evanston, Tis Dheseys eu | 
ME NER dressing room, access to which may be had whether the bed is concealed or down in the room, 


Views of a bed installation of the “recess” type, in the Georgian Apartments, Evanston, Ill. 


106 HOTEL PLANNING AND OUTFITTING 


WN ¥/ 


eile { 


Park Lane Villa—One of Cleveland’s Leading Apartment Hotels 
Reynold H. Hinsdale, Architect 


Chapter VI 


The Architecture of Apartment Hotels 


The architectural treatment of apartment hotels is 
a problem which must be approached from a some- 
what different point of view from that which would 
prevail in developing designs for commercial or 
resort hotel structures. The apartment hotel is in 
the nature of a home to its tenants and yet must 
possess something of the character, dignity and dis- 
tinction of the highest type of institutional build- 
ings. It must combine the hospitality of a real 
home with a measure of quality and even grandeur 
which characterizes the city residences of wealthy 
people. 

The apartment hotel represents a completely new 
method of housing in this country. It is not a 
visionary novelty in the way of living that requires 
the selling of a new idea for its success, but it 
represents a practical solution for a distinct domes- 
tic problem which has arisen in this country within 
the last decade or so. The appearance of apart- 
ment hotels in the larger American communities and 
in the suburb of the more important cities is prob- 
ably due to two primary reasons. The first factor 
is the servant problem which has created difficult, 
even impossible conditions for families heretofore 
accustomed to maintaining domestic establishments 
of some magnitude. The burden of retaining a 
force of servants properly trained to their duties 
is one which many families are now seeking to 
avoid, at least during the winter months when they 
come to the cities for the busy social season. The 
apartment hotel provides the requisite high class 
environment and convenience and at the same time 
relieves these families of a large part of their do- 
mestic responsibilities. 

Another factor contributing to the existence and 
popularity of the apartment hotel is the present 
favorable combination of increased living standards 
and increased wealth sufficient to pay for the corol- 
lary luxury. An extended period of prosperity has 
created a fairly large group of citizens whose high 
salary or large profits in business ventures has 
equipped them to maintain a mode of living more 
expensive and more luxurious than has heretofore 
been customary except among the country’s few 
families of long-standing wealth. This trend of 
housing standards and requirements has been for 
some time constantly upward throughout all stratas 
of society. There has been a definite trend toward 
better homes and better apartments with a constant 
increase in the practical and aesthetic demands of 
home owners and tenants. Many families enjoying 
good incomes do not desire to live in a large dwell- 
ing of usual plan and appearance but prefer to live 
in a more comfortable and efficiently arranged space 
conveniently equipped for the ordinary needs of 
existence, offering at the same time a decorative 
character approaching luxury and requiring the 
minimum of labor for its maintenance. The apart- 
ment hotel has met the need of many families of 
this type who have found through tenancy in such 
structures complete freedom from the responsibility 


of operating equally satisfactory private dwellings 
of their own. Among the younger generation of 
well-to-do families there are many who have neither 
the experience nor the willingness to manage a house 
offering appointments as complete and convenient 
as those offered in the modern apartment hotel. 

Another factor which has had a great influence 
in the acceptance of apartment hotels is the matter 
of land cost. The initial investment required to 
own land in the socially desirable sections of Amer- 
ica’s great cities has been mounting so rapidly as 
to prohibit, except to very wealthy people, the own- 
ership of a private dwelling in these areas. It has 
been necessary to spread this high land cost among 
many families through the medium of tall buildings. 

The apartment hotel differs from both the co- 
operative apartment and the high grade transient 
hotel in several respects. It lacks the housekeeping 
facilities or at least housekeeping facilities on any 
very great scale which are generally to be found in 
cooperative apartments. The apartment hotel often 
contains no kitchen equipment, the tenants depend- 
ing for their meals entirely upon dining facilities 
operated by the hotel. 

The average transient hotel does not offer the 
combination of rooms in suites that is to be found 
in the apartment hotel layout, hence the latter type 
of building offers more of the atmosphere of the 
home. 

The apartment hotel idea is yet in its infancy 
and it is probable that it will see a more rapid 
development than any type of housing that has 
been introduced in this country. It is not only 
taking hold in American cities and suburbs but it 
has found great favor in some of the larger Con- 
tinental cities where economic and social conditions 
closely parallel those of America. 

With this background, it is apparent that the 
architectural appearance of apartment hotel build- 
ings must possess certain qualities which distinguish 
them from the ordinary hotel or the average apart- 
ment building. It is obvious that the average struc- 
ture of this type will be situated in a high class 
residential environment within a city. There may 
be a few erected in suburban areas but apartment 
hotels are primarily for the solution of the city 
housing problem. In fact, if the apartment hotel 
maintains restaurant service, the restaurant is very 
often dependent upon outside patronage as well as 
the patronage of the tenants for its successful oper- 
ation, a consideration which makes the operation 
of an apartment hotel with restaurant service a 
difficult problem in suburban areas. 

Too much importance cannot be placed upon the 
architectural appearance of apartment hotels. It is 
one of the prime essentials of a desirable home for 
the class of people to which this type of building 
caters. Nothing can more surely result in the 
failure of an apartment hotel enterprise than a 
poorly designed exterior and poorly appointed pub- 
lic spaces and private rooms. To a greater extent 


108 HOTEL PLANNING 


The Warwick, Philadelphia, Pa. 
Hahn & Baylinson, Architects 


than is possible in almost any of the hotel buildings, 
with the possible exception of the better grade resort 
hotels, the architect must be given free sway to 
develop a design of great character and beauty in 
-order that the building may create a favorable im- 
pression on prospective tenants. 

As indicated above, the apartment hotel combines 
the functions of the home with the conveniences of 
the better class of transient hotels and its archi- 
tecture must express this character of hospitality 
and home comfort in a large degree. It is a prob- 
lem of no easy solution to create an exterior having 
the massiveness of the average apartment hotel 
structure which will nevertheless express the quali- 
ties which are desired in a residence to be occupied 
during the greater part of the year. Necessarily 
the treatment will have to be of formal character 
such buildings cannot adopt the varied styles de- 
rived from ordinary residential architecture of older 
days, but must look for its inspiration to the monu- 
mental buildings that were the expression of great 


AON DO UTR Tare tN G 


wealth and power and were the culmination of archi- 
tecture in its various periods of development. 

There is no scarcity for good precedents for such 
structures, for in every age there have been erected 
fine buildings in styles that may be appropriately 
adapted to the modern apartment hotel, 

The bulk and massiveness of early medieval cas- 
tles must be rejected as a motif for modern build- 
ings, because it is only false architecture to attempt 
to reproduce in steel and brick or stone the solid 
buttressed walls and turrets which are associated 
with these ancient fortified buildings. With the 
beginning of the Renaissance period, however, the 
old castles began to take on a character of openness 
and hospitality which permitted lighter and more 
graceful construction and which established for us 
beautiful designs quite in feeling with our present 
day requirements. In France during the height of 
the Renaissance period many fine palaces and 
chateaux were created of which Versailles is un- 
doubtedly the most popularly known example. From 
these may be derived suggestions for architectural 


lI k j 


Dace 


hes 


Plans of 
The Warwick 


Guest Room Floor 


aMBEe 
Saale ae 


Meee anne 


Ure Panky oof 8 Lounge 


Coumipon 


i a =: a 


ret 


wre —y tg r 


Mezzanine Floor 


Kite MUN 


Sa m ‘eume Sema") “4 "al es fet ee ” & 
: Orvis | \ SR Te 
wat “i je OR a th ua + Main Dining Room 
Orr ice ; By > 
Srnihs 2) a 
t Ty ) 
I" 7 4 « © 


Sree) P Sroers f Steers 


rereery Se coe 
y = P , 
* * i * 
pi Ne the ; F P 
: . hone MS aa _ eel _ 


First Floor 


———— eS a 


APARTMENT 


treatment suitable to the more ornate 
type of apartment building. The 
French period is a little too fussy and 
elaborate for direct utilization in 
apartment hotel architecture, but the 
spirit of these buildings may very well 
be caught and the details adapted to 
present day needs. 

In England the great Renaissance 
architects, including Sir Christopher 
Wren, Inigo Jones, and others, cre- 
ated buildings of such simplicity and 
dignity that their style may be quite 
readily used for the very finest mod- 
ern hotel buildings. In this country 
the Colonial architecture developed 
from the Georgian period in England 
is characterized by still further re- 
straint and for that reason is par- 
ticularly satisfactory as a basis for the 
development of simple dignified ex- 
teriors for large or small apartment 
hotel buildings. 

There are a few other pure styles 
that are really appropriate to buildings 
of this type. Mediterranean archi- 
tecture may serve as an inspiration for 
apartment hotel buildings in the 
warmer climates of California and 
Florida, but when Italian villa architecture, for ex- 
ample, is extended vertically in mass and scale to 
meet the requirements of a large apartment hotel it 
loses much of its original character and becomes 
freakish in its effect unless handled with exceeding 
skill. 


ROW Eas 


AGRAC EH Dele i: Guiy wire ks 10g 


Exterior of Sanger Apartments, Dallas, Texas 


There has been a very definite trend in the archi- 
ture of city buildings toward a greater simplicity 
and severity that was characteristic of urban build- 
ings of a few decades ago. This is due largely to 
the fact that these buildings are seldom seen en 
masse, the average view being confined to the lower 


Sanger Apartments, Dallas, Texas 
Lang & Witchell, Architects 


bey scot | sto toch | ore noon [pio ‘toon 


SSS 


supplied by the 


pte Loon | pro Loom 


4 Oo -Ths | Of Lines 
i (Hes. sey tees Esl] Teg = 
< ° we ° 


The Door Beds and Space Saving Conveniences in the Sanger Apartments were 
“White’ Door Bed Company (affiliated with the PICK-BARTH 


pep oom 


a 1 o 
ZY, yj ‘em oma Wy : 

£ Ae % a ca 3 

| i A ae Z Mf 

Z ee. ~<a Loe. y 

i tn EMAOINNY IES YZ 

ea ue, EQS WW 

MEM SSO Vise 


Typical Floor Plan 


Companies). 


store *S 


. ‘ s 
Se ae 
2 = OSS ee OS ee 


First Floor Plan 


. 
sroant4 Sroue *S stone %6 sront %S stone *9 | 


(with 1 story stores) 


116 HOTEL PLANNING AND OUTELTTING 


Hotel McCormick 


Chicago, Hl. 


Edmund J, Alleles, Architect 


rf i rie 4 Bi. Hotel MeCormick is arranged with 200 
let | , A standard hotel sleeping rooms and 300 
kitchenette apartments of one, two and three 
ee rooms, very kitchenette apartment — is 


: equipped with electric refrigeration and mod- . 

YL apy ac bet ern cooking facilities. The door beds with ; 

“he Pi py dressing closets ate installed so that living 

. rooms may serve the double night and day j 

des (an purpose, Some of the apartinents are equipped | 

aay an with dining alcoves directly off the kitchenette. 

rr * This building is designed with attractive pub- . 
aa TT) *f lic rooms, including an interesting grand lobby 
Tr in Old English style. The purpose of this 
hotel is to provide a rasiuserie hotel within 

five minutes’ walk of the business district (the 

loop), | 


Terrie ttl {i 
RERUN 


sien rhe complete contract for the 

Interior Decoration and Prurntish- 

ines of the Hotel McCormick was 

exectted by the PICK-BARTH 
Companies, 


a8 ITS first floor plan shown at the left indicates that 
this reairenti? hotel has been built on expensive 
land, More than half of the first Hoor ts given over to 
rentable space. A large lobby was necessary because 
ef the type of oceupaney which requires an impressive 
eritrance and also comfortable public space, The lobby 
and lotinge have been combined in order to obtain con. 
centration in the plan, while serviee features have been 
carefully arranged in a minimum of space, 


Lqnt Cove 
seorere 


iret Moar Plan 


"pe typieal Aoor plan shown at the right provides 
a flexible arrangement af compact apartinenta, 
While these apartients are eriall unite, they are so 
efficiently planned with space saving equipment, that 
they provide the fall facilities af an apartinent of 
mitch later sive TF they had been planned under the 
old system of “a room for every purpose” 


ae | Rae eee 
© ° 


wae" 
bie BS 


Typical Floor Plan 


we yi | 
‘ we Seat Aw aie 
ay. : 

WAY Rh Losehbeneneal O 


a 


Aaa) HOTEL PLAN NING 


on the architectural scheme which has been deter- 
mined upon, a provision should be made for the 
erection of temporary canopies during stormy 
weather. 

Because of the architectural importance of the 
lower floors of the building, the windows in the first 
story generally require special architectural treat- 
ment. Where it is possible to utilize the street 
front of the building for the public rooms of the 
hotel it is easy to make these windows of the size 
and character which is in step with their impor- 
tance. When it is necessary to use this ground 
story space for other purposes where relatively 
small windows must be used or where store fronts 
must be installed, it is generally necessary to frankly 
subordinate the window treatment to a second row 
of windows one story above and make them the 
dominant architectural feature of the lower part of 
the building, subordinated only to the entrance 
feature. 

The size and arrangement of windows in apart- 
ment hotels requires some special thought because 
there may be a conflict of interest between the 
shape and proportion of windows desired for at- 
tractive fenestration from the exterior view point, 
and the necessity for window treatment in harmony 
with the scale and architectural character of the 
guest rooms. The apartment hotel layout generally 


AON Ds OCU Peete Dy Ne 


provides side by side an alternating arrangement 
of living rooms, bed rooms, and occasionally of 
outside baths and kitchens. The windows which 
would be appropriate for the living room might be 
out of proportion for the smaller bed rooms and 
would certainly require special treatment if used 
for baths and kitchens. Furthermore, the type of 
window employed as to shape and proportion of 
the glass units if considered from only one view- 
point rather than from both, might result in obtain- 
ing unsatisfactory proportioning from either the 
internal or external aspects. This might be made 
more apparent by considering the problem of de- 
signing the building with an exterior facade fol- 
lowing the grand manner of the 18th century 
French architecture with rooms of moderate size 
developed in a Georgian style. The exterior treat- 
ment would demand windows with relatively few 
muntins and large panes of glass and the windows 
themselves would tend toward a rather large scale 
with a tendency toward an elongated vertical dimen- 
sion. The Georgian interior on the other hand 
would call for windows that were fairly broad 
and not too large with the sash divided by muntins 
and relatively small frames. Again an exterior 
treatment following a Colonial character would be 
difficult to harmonize, as far as windows are con- 
cerned, with apartments developed in the Jacobean 


Solarium—The Gaylord, Los Angeles, Cal. 
Walker & Eisen, Architects 


 — 


i eh le 


— ee 


OPA Ra MN heres teat AR Cr eal Barden Ue Rabe Vale} 


Granada : | 


Apartment Hotel 
Brooklyn, N.Y. 


Wm. I. Hohauser, Inc. 
Architects 


SEE 
FR 


The Hotel Granada is a sixteen story 
building of fireproof construction 
containing 365 rooms arranged in one, 
two and three room suites. There is 
a large solarium on the roof sur- 
rounded by a promenade. On the 
main floor, besides the usual lobby 
space, there is a lounge, a dining- 
room with two private rooms and six 
shops. 


The complete contract for the Fur- 

nishings and Equipment for the Ho- 

tel Granada was executed by the 
PICK-BARTH Companies. 


(om, ei 
ee 1O ahs 
7 nergy (Glecese 
on AmAGERS OFFICE we iS 
eee 


Onfict SPACE Wem 


es A Fa 


2} 
l Soa ee Wat 


TT) tea cally 


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1 
' nan Loesyr 
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syonenes if 
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& pee Q 
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& 


ASHLAND PLACE 


Main Floor Plan 


crAmere 
weer sz0's 


TMIS APT ON Mu ¢ OT FLOORS ONLY 


Typical Floor Plan ASHLAND FLACE 


T14 


HOW EL) 2 oLACN hn G 


UST as the Engineering 

Staff of the PICK-BARTH 
Companies complements the 
architect in the technical phases 
of hotel planning, the PICK- 
BARTH Interior Decorators 
and Furnishing Specialists are 
of assistance in carrying the In- 
terior Architecture to a success- 
ful end both practically and 
esthetically, An explanation of 
their methods and an exhibit of 
their furnishing work are con- 
tained in the chapter on Hotel 
Furnishing on pages 213 to 276. 


AND OCUMC eli pene 


period in which casement windows would be pre- 
ferred from a stylistic viewpoint. For this reason 
there must be a careful harmony between the two 
aspects of the window problem which in turn gen- 
erally means that the interior decorative treatment 
of the majority of apartments must be in step with 
the character of the exterior. 


An interesting opportunity for special treatment 
of some of the apartments in the taller city build- 
ings has been introduced to the apartment hotel 
field by the adoption of zoning ordinances of the 
New York type calling for set-back stories. It is 
becoming quite popular to use the set-back areas 
for small private terraces serving the apartments 
which adjoin them. The necessity for set-back 
stories can be converted to profitable use, for 
higher rentals can generally be obtained from per- 
manent residents in those apartments which have 
the added attraction of such an outdoor balcony. 


Entrance Detail, Georgian Apartment Hotel, Evanston, IIl. 
Albert Hecht, Architect. 


The Arcady, Los Angeles, Cal. 


PeGiwOw POF “YPICAL 
Mme Soe IN PrAL HOTELS 


FOLLOWING WILL BE FOUND 
PLANS AND ILLUSTRATIONS 
OF SEVEN REPRESENTATIVE 
mo MEO RACINE TOPE Ss Or 
Aimee Dal Sree HD Naa aE ye\l Lye d BA of) 


115 


116 HOT BE.) POA NEN GO (ASN DO oUe i ears 


LIVING ROOM 


LIVING ReOonM 


TT at aie 


wd ei & 


te 
ot 


WiVIng 
CHAMBER noeOM. 


; 


CHA a we 


+ 
CHA ha 


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a ae 


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4 voph 
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aivina®t + F 
room CHAMDER 


| 


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CHAMP LS 


jo. étiat a 


ya, Lat yp 
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+ CHAMBATN 


Dire tet 
{ ite “" 


CHAMBAT 


LelVIN G 


i! Teer @ i 


Room 


iia 


DINING 
1ROOM 


Roem 


widely Bbrine 


CHAMBER ssuqelt Dining, Roo - 
P . he on Puarato” dq 
Whe ae s 
4 
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al - x 
; CLANS CHAmonR.* 4 
m” tovk ee " ra 
-t oY ee eo ol Din jing wertine m 
a Leet!" 80-9 ren 
“ ary 
CAMA AT CHAMBER 


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we 


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lovbe 18-0 


be tA 


LetVING 
Room 


We 14 Sr 88 


Arar rinentts 1 2939590610 \1t Can Ba Areanqgeo 


pd a ! } S- eRe d 2 ja Sutres To Sur Youn Neos ~ BATH Ano Stowe 
; — WITH BAO Bee floom-FuLl LENGTH MIRRORS IN CAGK 
m a Tu iy 5 ) 
TYPICAL... (FLOOR 2. oi  PLAte ee 
HEAL 9 coocbucttrectionl i ncioertiocticed tection” eee 


The Georgian Apartment Hotel 


Evanston, Illinois 
Albert Hecht, Architect 


f bites is representative of the modern apartment hotel developed for service in the outlying 
residential communities of a large city. The Georgian is located in Evanston, one of the 
older fine residential districts of Chicago, and has been carefully designed for the occupancy 
of families requiring a high class living environment, coupled with relief from the cares of 
domestic administration, The main floor is laid out in attractive public rooms, including 
lounges for men and women, a social room, a fraternity room, and similar attractive 
features. ‘Tea-rooms and a large main restaurant complete the equipment for the enter- 
tainment of guests and their friends, The layout of apartment units is clearly indicated 
in the typical floor plan above. It will be noted that these units are flexible in arrangement 
and consist of two and three room apartments, practically all of which have kitchen-dining 
room combinations, efficiently planned with built-in equipment which provides the necessar 
housekeeping facilities within a minimum of space. This building contains approximately 
apartments of two to four rooms and 105 single rooms and is of modern fireproof construction. 
A particularly attractive feature is the combined roof garden and ballroom which is used for 
both public and private functions. 


The complete contract for the Interior Decoration, Furnishings and Equipment 

for the Georgian Apartment Hotel was executed by the PICK-BARTH Com- 

panies, The Door Beds, Kitchenette Cabinets and other Space Saving Equip- 

ment were installed by The ‘White’? Door Bed Company (affiliated with the 
PICK-BARTH Companies). 


aS 


117 


- 
I 


PITT ENC 


OU T 


AND 


PLANNING 


L 


5) 


HOWE 


Sie 


& 
EE, 


“ 


inston, Ill. 


Ve 


74 


irtment Hotel, | 


eorgian Ap 


G 


The 


\ 


ti: a, 


Nitta 


Apartment Hotel 


eorgian 


ew of the Lobby of the G 


i 


118 


Living 


Living Room at Night, with Bed Open 


HOT 


The Gaylord, Los Angeles, 


The Daor Beds in The 
Gaylord are from The 
White” 
Company, 
with the PICK 
BART 


Door Bed 
(affiliated 


Companies), 


pat BT ee! 


Typical Floor 


S may be seen from the typical floor plan and the 
The Gaylord has made excellent use of the ‘ 
share of its apartments, 
concealment, as the door is finished to match the walls. 


above, 


Room by Day, with Bed Concealed 


LD PLANNING AND: OOTP ita iano 


Cal. 


emer fentemes - —e 
x > ae ry yey me. 


Above Is Shown the 
lirst Floor Plan 


eLteetH Yor SHH 


wnbe 


oe 4 


Plan Two Views in the Lounge 


two guest room ape irtments shown 
‘Efficiency planning” idea in a large 
The disappearing beds are of the door bed type, affording perfect 
Both full sized and twin disappearing 


beds are used, in some cases replacing a bedroom and in others as additional accommodations. 


The complete 
The 


contract for the Interior Decoration and Furnishings of 


Gaylord was executed by the PICK-BARTH Companies. 


MEATS acid SY - wwe aes 


BOLE GD PLAN NING AND OWT FIT TING 


i 
i 
L 


The Gaylord, Los Angeles, Cal. 


Walker & Eisen, Architects 


5 Wage great apartment building is one of the finest of its kind in the country. It was completed in 1924 
at an approximate cost of $2900 a room, or 65 cents a cubic foot. It contains 167 apartments, each 
with bath, making a total of 426 rooms counting living rooms, bedrooms and the combination kitchen and 
dining alcoves, the latter being counted as a single room unit. The building is of reinforced concrete con- 
struction with brick filler walls and is oad with pressed brick and trimmed with terra cotta. The apart- 
ments throughout are of housekeeping type, so that restaurant service is not provided, but each apartment 
has a kitchen-dining alcove combination developed in a small space through the use of compact equipment. 


119 


| 
— | 


HOT EL oP ANN LN GAN) SO fbi rain G 


poyiys1y Voaisy “N ‘seyd 
‘IPI ‘Horjaq ‘[ajoH{ Juowyiedy aytaeg oy], 


A Od Ohue #TtiARS 


HOTEL PLANNING AND OUTFITTING 


hk. : jac h 


visa 


- = nage 


Fe) 


KEK IB 
exe Beexretc 


Plan of Typical Floor 


The Seville Apartment Hotel 
Detroit, Mich. 
Chas. N. Agree, Architect 


THis is a residential hotel, eight stories and basement in height, fireproof reinforced con- 
crete construction, finished on the exterior with pressed brick and trimmed with Bed- 
ford stone. It contains 341 rooms and 155 bath rooms, divided into 1, 2 and 3 room suites. 
It also has a dining room and seven stores on the first floor. This building, exclusive of 
land, furnishings and equipment, cost approximately $780,000; furnishings and equipment— 


$150,000. 
The contract for the Interior Decoration and Furnishings of the Seville 
Apartments was executed by the PICK-BARTH Companies. 
= —— | — == ra — = = 7 —— = Se 
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| SERVANTS aa eS 
RECEIVING LAUNDRY | 
i] ss ag = 
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ii = l 
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DINING » 
ROOM i 
x - i 
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= ae 


Plan of First Floor 


i) 
i) 


HOT Ei SP LCASNONRION GG SAUN “Da O7Unie to Varlecle lenecs 


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ORCHESTRAS 
PLATFOaA 


MANAGERS 
OFFICE 


ee ie 


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BARBER SHOD 
a 0s eee 
| _ 


: HAIRDRESSING 


1} } MANICURE 


wae 


DINING ROOM 


Abe aw To 


PARLOR a » 


Deon tee 


Chicago 


FIRE LOcape 


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CoeRripor 
CORRIDOR 


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‘ELEVATOR, ELEVATOR 


7 


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| DED ROOM. 


DED ROOM 
tor oe Mean (Rh 


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LIVING 800m 
town eer 


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\ LIVING ROOM 
¥ ioe. mroe 


7 
LIVING BROOM 
own 
Het 


HOWE Lo PLANNING AND. OUTFITTING 


The Hotel Pearson, Chicago, III. 


Robert 8. De Golyer &F Co., Architects 


dha combined transient and residential hotel was completed in 1923 at an approximate cost of $3500 
a room or 60 cents a cubic foot. It is a reinforced concrete structure with exterior walls of face 
brick and stone on hollow tile. The hotel contains 280 rooms, all with bath, and 30 living rooms which 
make up suites, or a total of 310 rooms, in all. The living rooms are so arranged that two or three room 
suite combinations can be made. As shown in plans on the opposite page, the ground floor is given over 
entirely to spacious public rooms and to the large restaurant and kitchen. 


The complete contract for the Furnishings and Equipment of the Hotel Pearson was 
executed by the PICK-BARTH Compames. 


i) 
, 
wn 


24 HOTEL P LANA IN GO AN Doe er eo oe 


The Hotel Plaza, Houston, Texas 
Joseph Finger, Architect 


E 
: 


ee eT eee ne SN 


One En Le PLAN IN ING “AND OUTFITTING Tos 


7 


a 169 


Living: Room 


Dressing Room 


Dram Hare x 


16°90 


\t-o' Xt 


“LIVING: RM 


LIVING ROOM: ; 


| 
bie J 
haa 


‘DINING: Room: 


A-O & 4-2 


The Hotel Plaza 


Houston, Texas 


Joseph Finger, Architect 


‘THE Plaza is one of Houston's first apartment hotels, 
eight stories in height and containing 105 apartments, 
ranging from one to seven room unit combinations. Typical 
efficiency apartment units are shown in the detailed plan at 
the right, indicating the flexibility of the plan and showing 
the use of door beds to give double purpose efficiency to 
most of the rentable space in the building. SE @s JCA LVN Wey 


The complete contract for the furnishings of the Hotel Plaza was 
executed by the PICK-BARTH Companies. 


Living room at night, with bed open 


HOTEL PLANNENG AND -OUTFIETLIN Gc 


i dP og ae: 
p= mitee apen 
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urree Peer \ 
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ariaw 


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POR PLease Aah NeONGG SAUNnD) OsUir Tay NG 


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bark deane V illa, Cleveland, Ohio 


Reynold H. Hinsdale, Architect 


‘| ie apartment hotel, recog- 
nized as one of the finest in 
the country, was completed in 1922 
at an approximate cost of 75 cents 
per cubic foot. The building is of 
steel frame construction with brick 
and stone exterior. It contains a 
total of 193 suites which, in all, 
represent combinations of 350 
rooms, exclusive of dining space, 
kitchenettes and baths. Here again 
various features of efficiency plan- 
ning have been incorporated, in- 
cluding the use of door beds and 
of space saving equipment in 
dining room and kitchen spaces. 
The plan is developed in an unus- 
ual manner to insure ample light 
and air for tenants and still retain 
a considerable degree of privacy 
through segregation into wings 
having large courts in the center. 
The plans on this and the opposite 
page are thoroughly descriptive of 
the general layouts and small illus- 
trations show typical double pur- 
pose living rooms. 


The complete contract for the Interior 
Decoration, Furnishings and Equipment 
of the Park Lane Villa was executed 
by the PICK-BARTH Companies. The 
Door Beds, Kitchenette Cabinets and 
other Space Saving Equipment are by 
The “White” Door Bed Company (affili- 
ated with the PICK-BARTH Companies). 


344 Lome ot 
Hed one 
33 


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RSIS 

RS 

q 


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CHAI BER. 
eter 


LEVIN faort 
igheta re" 


, ieecrwe Beart 
wine 
: ae 


Litt tty Fart 
were 


FIRST, SECOND & THIRD FLOOR PLAN PARK LANE VILLA 
REYNOLD H. HINSDALE, ARCHITECT 
CLEVELAND, OHIO 


HOE Le PLAN NUN GAN DE OMT fer er Tanne 


The Mar Main Arms Apartment Hotel 


South Bend, Ind. 


RECEIVING ROOM TRUNK ROOM ~ 
a Nicol, Scholer & Hoffman, Architects 
1 > s 
LOCKER ' 


a Jy A Re iees building was completed in October, 1923, at 
| oe ee a cost of about 45 cents a cubic foot. It con- 
| i cee SPN Poet \ 3 tains 88 apartments of the various sizes shown on 


the typical floor plan, These are for the most part 
three room apartments which include a large living 
room, bedroom, bath and a combination kitchenette 
and dining alcove. The building is constructed with 
J suoxino room 4 oppcy ! reinforced concrete skeleton frame and has a face 
brick exterior trimmed with stone. The main floor 
is arranged with public rooms, such as the lounge, 
smoking room, etc., but no central food service is 
provided for. 


core to = 
PRIN Mp gennectaas| Sceieacy 
AE [epee eseme yemies a 
alls FoR esti 
MK th ah 


é er si ey 
= a ee 
at | 
PTION } 
1 | 


i S 
\ 


The Furnishings of the Mar Main _Arms 
PICK- 


Hotel were supplied by the 
BARTH Companies. 


fase 
i \ WS 


Wace, = 
(enon || 


e 


! 

i 
i 
! 


Typical Floor Plan 


ZZ 


HO sey, (PLAIN INGEN G 


oN SS OnUa ls fel alee NnG 


a 


The Mar Main Arms, South Bend, Indian 


130 HOTEL 


; 
= cere 


PLANNING 


AND “OUT Pa TENG 


Webster Hall, Detroit, Michigan 


Halpin & Jewell, Architects 


METROPOLITAN men’s Bachelor Hotel of 

a type that has proven most successful. The 
hotel caters to a class of patronage having moderate 
means. The guest rooms, as shown by the illustra- 
tion on page 241, are very small and simply fur- 
nished. Nevertheless they are in excellent taste and 
the furnishings were selected with a careful eye to the 
things which appeal tomen. In contrast to the small- 
ness and simplicity of the guest rooms, the public 
rooms are large, numerous and are luxuriously ap- 
pointed, presenting the aspect of a high class club. 
Among these rooms are a large general lounge, a 
lounge and smoking room for men, a men’s card 
room, a ladies’ parlor and the splendid interior dec- 


oration and furnishing treatment given these rooms 
may be seen from the photographs shown on pages 
237, 271 and 272, The club-like atmosphere of the 
hotel is further heightened by the presence of a 
swimming pool, gymnasiums, ete. Thus the young 
men guests are enabled to live at modest expense 
with unusual social conditions as well as a beautiful 
environment. A hotel of similar character of the 
same name and under the same management is op- 
erated in Pittsburgh, and is illustrated on pages 185, 
233-6, 270 and 271. The Interior Decoration, Fur- 
nishings and Equipment for both these hotels were 
executed by the PICK-BARTH Companies. 


is essentially a residential hotel, and 
Feiciocs already described apply to its 
the bachelor hotel has 

for special consideration because of 
differences which will appear as this 


k 
nee 


of domestic establishment. 
se tote re the younger wmnarsicd 
‘business men and women, earning a fair or even 
h imecome. They are persons of discrimination 
Bo stake little or no use of living quarters by day, 
t at might require comfortable environment and 
on a place to entertain. 
i there bas been 2 most 


as been given by such groups as the Allertons and 
Halls to the needs of this special group. 
of these hotels are illustrated herewith in- 
eee fe SPC! pouts which must be 
dikes af thas amature ace being 


fo meet the need of specific ranges of income. 
with simple structures for wage 


Chapter VII 


The Bachelor Hotel 


people. The minimum sized room accommodates 
bed, dressing table, chair, floor-lamp, etc., enough 
for the purpose, but not permitting trunks or gen- 
eral living paraphernalia. The public space is made 
unusually attractive and homelike. Lounges, read- 
ing and writing rooms, and other accessories are 
provided so that there are complete facilities for a 
comfortable existence without high overhead. 
Under this plan system however it is to be noted 
that the income per square foot is very high. With 
a reasonable occupancy percentage the return on the 
investment is excellent. 


The Food Service Question 


As the scale of planning goes upward to encom- 
pass higher rentals, facilities are more ample to the 
point perhaps of luxury. Thus we find great bach- 
elor hotels with larger bedrooms, suites, swimming 
pools, gymmasiums—in fact with the full service 
equipment of luxurious dwellings, but again with- 
out the usually attendant cares and costs of indi- 
vidual domestic establishments. 

In most of these hotels food service is not pro- 
vided to the individual rooms, at least on any but 
the ordmary commercial hotel room service basis. 
Great care is given to the planning of food service 
space and its equipping. Here every effort is made 
to supply good palatable food at reasonable cost, 
comparable let us say with grill or cafeteria service 
as we know it in the average modern hotel. Res- 
taurants are attractively designed to provide an en- 
vironment—into which the young business man or 
woman may bring friends without embarrassment. 
Restaurants generally are smaller than in other types 
of hotels of equal size because a large percentage of 
tenants dine or are entertained elsewhere. Conse- 
quently the relative size of the gross food income, 

with gross room income, is much smaller 
than in other types of hotels. It is to be noted too 
that quick service tules the demand rather than 


is much less. Shear g aiaapenege ager 
be as low as might be com- type of can be much per 
sox! ge ang | eaitpsted aconc: tan in any other type of hotel 
agi 


132 H.O-T\E.L (PeLeAN NENG “AON DO Ue ten NG 


Hotel Savarine, Detroit, Mich. 


Louis F. Chesnow, 
Architect 


‘THIS, hotel represents 

an interesting inno- 
vation, being one of a 
new type of bachelor 
hotels which are appear- 
ing throughout the coun- 
try to meet the needs of 
single men who wish to 
live in homelike, com- 
fortable surroundings but 
who do not have club 
facilities. 


Fs 


; 
j 
i 


ee ee ee 


a ee ee 
mame « 


ao) 


os 
ie 


HE Savarine Hotel is of particular interest because it is entirely a bachelor hotel 

containing in all 524 rooms, requiring an investment of approximately $1,350,000. The 
architectural style is modified Italian Renaissance. The construction is of concrete and steel 
with exterior of red face brick and trim of Indiana limestone. The rooms are arranged 
for convenience and comfort, each having a double bed and shower with ample closet space. 
The public rooms, which include an attractive library, have been designed and furnished 
in a homelike atmosphere, which provides ample facilities for guests to entertain their 
friends. Many of the features brought out in the accompanying text are to be found in the 
Savarine Hotel, and the club spirit of the building is further developed by the activity of 
the hotel management in establishing various athletic teams, contests, etc. 


The furnishings of the Hotel Savarine were 
supplied by the PICK-BARTH Companies. 


First Floor Plan 


Typical Floor Plan 


BACT EL O:R® H- Or Ey 


The Chatelaine—Women’s Bachelor Type Apartments, Chicago 
Roy France, Architect (See Page 136 for Plan) 


Space Saving Equipinent Necessary 


For the efficient planning of this type of building 
the door bed and other space-saving conveniences 
offer unusually rich possibilities which so far have 
been much less appreciated than they should be. 
This type of installation provides double purpose 
rooms which may be attractive living rooms by day 
and bedrooms at night. This idea is rapidly gaining 
popularity because the double purpose room offers 
from the tenant’s point of view far greater facilities 
for comfortable living and for entertaining. This 
plan is almost imperative for the women’s bachelor 
hotel because women are prone to use their rooms 
much more than are men and have many small do- 
mestic activities for which provision should be 
made. For instance built-in ironing boards, compact 
dressing table and similar features find instantly 
favorable response and make renting easier. 


Architectural Requirements 


In the architectural design and the interior decora- 
tion of bachelor hotels the club atmosphere should 
be diligently sought. This calls for distinctive ex- 
teriors, preferably without shops and stores. While 
extreme severity of exterior should be avoided so 
also should over-ornamentation. The interiors of 
public rooms will of course vary greatly according 
to the occupancy, male or female. For men the 
rugged finishing materials and furnishings are in 
order, half-timber, hewn beams, tile, stone and iron 
work. These are the styles of early England and 
of the Mediterranean countries. Tudor, Eliza- 
bethan, Spanish, Italian and similar precedents find 
an instant response among men. For women’s 
hotels the less rugged, in fact the gracile styles are 
naturally in order. Interiors of later English and 
French styles or perhaps Colonial-painted wood- 


HOTEL PLANNING 


AUN D'S O70 eT Linn G 


Plan Analysis of a Typical Bachelor Hotel 


Webster Hall, Pittsburgh, Pa. 


Henry Hornbostel, Architect 
Eric F. Wood & Co., Associate Architects 
(See also pages 185 and 233 to 236) 


"THIS hotel built for the Webster Hall Corporation 

of Detroit is one of the most interesting of the re- 
cently constructed bachelor hotels. The purpose of this 
particular page is to analyze briefly the elements of 
planning which are involved. Following the latest 
thought in the planning of hotels of this nature, the pub- 
lic and semi-public rooms of the ground floor have been 
developed to provide the maximum facilities for enter- 
taining by guests. Every effort has been made here to 
keep the atmosphere of a fine home. Thus, the bed- 
rooms, as shown on the typical floor plan (right) are 
arranged under simple planning primarily for personal 
use and not for purposes of entertainment, full facilities 
for which are provided in the public rooms. 

The first floor plan below shows an interesting ar- 
rangement of the receiving section of the hotel. Imme- 
diately upon entering the main door an attractive recep- 
tion room is found at the left and a special reception 
room for women at the right. A large and attractively 
decorated lobby provides access to all parts of the main 
floor, plan units of which include a large men’s lounge, 
a writing room and barber shop, an unusually attractive 
conservatory, and, of course, the coffee shop, dining room 
and private dining room with accessory space. The 
attractive interior decoration and furnishing of these 
rooms is clearly shown in the colored illustrations to be 
found on pages 233 to 236. Every effort here has 
been made to provide a convenient and luxurious ar- 
rangement of the public space. 

The typical floor plan is made up almost entirely of 
rooms averaging 8 to 9 feet in width and approximately 
14 feet long all-over. The typical room is well but sim- 
ply furnished and contains a lavatory and a clothes 
closet. Each corridor is provided with a general lavatory. 
Along the front of the building on each floor there is a 
series of larger rooms varying in width from 10 to I2 


UPPER PART OF 
BOILER ROOM 


Ly PLE 
PRIVATE DINING 


Main Floor Plan 


Webster Hall, Pittsburgh, Pa. 


feet and having complete toilet facilities, including 
shower baths. These are, of course, the more expensive 
rooms and at the corners it is possible to arrange suites. 
This typical floor plan represents a very careful study in 
the conservation of space. Within the relatively re- 
stricted areas of the typical bedrooms every necessary 
convenience is provided from the point of view of the 
average bachelor. At the same time in the typical floor 


ee oy \ 
Ba —e 
fm ee 


Care re RSS enn 


Typical Floor Plan 
Webster Hall, Pittsburgh, Pa. 


plan no space is given over to anything beyond bare 
necessities. The arrangement of the plan is such that 
all rooms have ample light and air and ventilation is 
reasonably well insured through the possibility of easy 
cross circulation. The variation in the size and location 
of rooms provides a reasonable range of rentals and 
even permits the relative luxury of two or three room 
suites where they are desired. 


The complete contract for the Interior Decoration 
Furnishings and Food Service Equipment of Web- 
ster Hall, Pittsburgh, was executed by the PICK- 
BARTH Companies as was also the case with the 
Detroit bachelor hotel of the same name. The un- 
usual character of the furnishing treatment of these 
two hotels has caused wide interest and may be 
seen from the color reproductions and photographs 
shown in later nav Pa pages 233-236 and 
~70-272). 


DOE BACH BhOR HOTEL I 


Go 
Gn 


| 


CLUB ROOM f | DINING ROOM J 
| 
a a od ae ~ oa oh a oy 
: HT=q EXEG tae 
Br OFFICE PANTHY | 
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BILLIARD ELEV. ELEV fod CARD 
ROOM eos oy ROOM 
= tht Mis 
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ee Ss Ea ere 
| 
CLUB ROOM J [ LIBRARY . 


TWENTY-THIRD FLOOR 


“SCALE OF 


ENTRANCE FLOOR 


The Allerton 


Chicago, Ill. 
A Bachelor Hotel 
Murgatroyd & Ogden, Architects 


(Plans Shown at Left) 


A large share of the Furnishings for the Allerton were 
supplied by the PICK-BARTH Companies. 


work, dainty wall paper, crystal fixtures in the 
polished metals—these are the details which gain 
the quickest response among women. 

Here the architect plays a very important part 
not only because of the extreme care required in 
developing the plans for this type of building but 
because both the exterior and certain parts of the 
interior require extremely careful architectural treat- 
ment. The development of period effects means a 
definite adaptation, not so much of the old materials 
as originally used, but of the colors, textures, lines 


and proportions involved in the disposition of these 
materials to create the desired architectural effects. 
The building material market being flooded as it is 
with a large variety of new decorative products, 
which, to a greater or lesser degree, faithfully imi- 
tate older and more expensive materials, it is ob- 
vious that the architect who is thoroughly up-to- 
date in his knowledge will have recognized among 
these materials certain possibilities for obtaining in- 
teresting effects at relatively low original and main- 
tenance costs. When he can take materials which 


HOU Bale eLaae Neeley 


136 


Gy AWD OU rel Peel 


Plan of a Bachelor Hotel for Women 
The Chatelaine Hotel is Planned in This Manner 


HIS interesting plan suggested for a women’s 

bachelor hotel is made possible by the use of space 
saving equipment. This is an ideal plan not only 
for a hotel but for women’s dormitories, as will be 
noted by an analysis of the layout above. 

The rooms are arranged in groups of two, each 
room haying an individual entrance and communica- 
tion to central toilet facilities. Door beds are em- 
ployed with small equipped dressing closets and the 
built-in ironing boards complete facilities which every 
woman will appreciate. The fact that these are double 
purpose rooms that may be used as living rooms and 
studios during the day is quite important, because as 


Living room by day, with bed concealed 


far as bachelor hotels are concerned, women are much 
more likely to entertain friends in their rooms than 
are men, and in college dormitories, nurses’ homes, 
etc., such a room is more or less constantly in use. 
This type of plan not only provides a far more pleasant 
living environment, but actually reduces the amount of 
space required in buildings of this nature. The il- 
lustrations below indicate how attractively this ar- 
rangement can be worked out. The Door Beds and 
Space Saving Equipment shown are from the “White” 
Door Bed Company (affiliated with the PICK-BARTH 
Companies. ) 


Living room at night, with bed open 7 


provide marble or stone effects and gain his desired 
result at a lower cost, he is rendering a real service 
for hotels of this character where impressions must 
be built up without a great expenditure of money, 
unless the building is to be of real luxurious char- 
acter and in the position to earn a commensurate 
rental income. The architect must be familiar with 
efficiency planning and the existence of various 
space saving devices, such as described in other 
pages of this book and which will serve to increase 
the rental income per square foot of usable space 
in the building. 

The architect must understand the ways of men 
and women living a single domestic existence which 
calls for facilities and an environment quite dif- 
ferent than any other type of hotel or domestic 
occupancy. Obviously, nothing but a skillful com- 
bination of these various factors and requirements 
can result in a successfully planned bachelor hotel. 
On the other hand, buildings of this type offer prob- 
ably the greatest possible earning potentialities of 


any of the various types of hotels. It is an estab- 
lished fact that some of these buildings have earned 
a considerably higher percentage than the average 
commercial or apartment hotel. 

The bachelor hotel as a new project must receive 
an unusual degree of study to make certain that 
there is really a demand for this type of occu- 
pancy in the locality. Guesswork in the early stages 
of the project is very dangerous and only by the 
most careful and scientific analysis can the real need 
for such a building and its location be determined. 

It is quite apparent that in many ways the idea 
of the bachelor hotel for men, women, or for both 
is in its early stages, and it can be confidently ex- 
pected that as this type of hotel unit is proven out 
by the various buildings now in existence, there will 
develop a series of standards for planning. 

The need for accommodations of this kind both 
for single persons of the working classes, and also 
for those who enjoy larger incomes, is becoming 
more definite with changes in the social structure. 


iE BAGH E LOR HO TE L 


Increasing 


Plan Efficiency 


in 
Bachelor Apartments and 
Dormitories 


How rooms can be made to serve a 
double purpose with added privacy 


STAIR. HALL 
Shere" El sus we" 
Ei== 


PET 
Ht 
sore" t 440", 


(jie | 


| Stupy BED Room 
VIO (3-77 


StuDyY BED Room 
' = 14-0% 1554" 


re 

Typical Dormitory unit, Worces- 

ter Polytechnic Institute, Bos- 

ton, Mass. W. C. Appleton & 
F. A. Stearns, architects. 


Typical Dormitory floor plan, 


Chicago Theological Seminary, H]  s89°at0 
Chicago. Herbert H. Riddle, i! ee ee = 
Whom sa3te~ ArCHiteCiate Meer a me eet es Ft Te, tl oe oe } 


feces rare tenes 
iy 


LiviNG Room 10x15-6 | 5 10% 15-6 


Suggestion for a Women’s Bachelor Apartment or Dormitory Plan. 


Stem tee | eR ----- l 


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fa== 


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Il 


seo” bi7i7 


NOTHER type of plan in which the problem of space efficiency is solved 

to advantage by Door Beds and Space-Saving Equipment is that of 
bachelor apartments and dormitories. As such apartments may be termed 
those in which the occupants of necessity use rooms for two purposes—as 
bedrooms and as homes. As a rule, these types of buildings must operate on 
a low rental basis, and for this reason rooms are relatively small and the 
use of space becomes a feature of paramount importance. A brief analysis 
of the accompanying plans will show how Door Beds have been used to 
transform the room space into the double purpose type which is so desirable 
from the viewpoint of the occupant. The Door Beds are arranged to be dis- 
posed of during the daytime which leaves the room free for study, the cus- 
tomary student gatherings, and similar purposes. The atmosphere becomes 
at once more homelike and attractive. Additional built-in features include 
Dressing Tables, Wardrobe Cabinets, Ironing Boards, and other equipment, 
all of which are arranged to utilize a minimum amount of space, except when 
in actual use. The possibilities of this type of planning are best indicated 
by the accompanying illustrations. Note particularly the desirability of the 
use of the bed closet as a dressing room. Equipment of the ‘‘White’’ Door Bed 
Company is shown in these plans. 


See pages 304-311 for further 
details concerning the Door Beds 
and Space Saving Conveniences. 


138 HOTEL PLANNING 


AN D.-O USD Palit DING 


itp: Scae 


The Half Moon Hotel, Coney Island, N. Y. 


George B. Post & Sons, Architects 


HIS interesting new hotel indicates the possibility of 
good architecture combined with efficient planning. Here 
is a hotel which can be seen for miles across the New York 
Harbor, and its picturesque lines by day or under night 


illumination never fail to impress. An analysis of 
the plans will be found on page 148. This is one of the 
“American” chain of hotels. 


S is fitting for a recreational hotel of this kind, the 

interior decoration and furnishing treatment gives an air 
of individuality and contains many novel and interesting 
effects. Notable among the public rooms is a dining room 
containing beautifully handled murals depicting scenes con- 
nected with the explorations of Hendrik Hudson. The 
furnishings were by the PICK-BARTH Companies. 


ee. a 


American Resort Hotels 


In the development of this book every effort has 
been made to present definite information based on 
actual experience and on the analysis of a large 
number of existing hotels. Any consideration of 
the question of resort hotels is rendered difficult by 
the fact that each hotel of this type is almost unique 
in its problems. In other words, it is much more 
difficult to establish standards based on experience 
in the case of the resort hotel project than it is for 
commercial or apartment hotels. For this reason it 
has been impossible to establish any great amount of 
tabulated information or to reduce resort hotel ex- 
perience to the type of figures which might repre- 
sent dependable averages in their application to in- 
dividual problems. 

Within the past few years the resort hotel busi- 
ness in this country has grown by leaps and bounds. 
At least three factors have contributed to this 
growth; namely, the more or less simultaneous ob- 
solescence of many of the large old hotels at famous 
resorts; the greatly increased patronage of such 
resorts by a prosperous public; and the development 
of many new resort districts. 

The result of conditions which have arisen from 
these three causes is to present at once such a con- 
fusing cross-section of experience that it is very dif- 
ficult to derive much valuable information from the 
economic point of view. If the resort hotel has been 
built as an aid to real estate development, its results 
are not necessarily measured in terms of successful 
hotel operation. If it has been developed to make 
profits as an operating hotel, the false community 
conditions which often arise from local real estate 
speculation may not have provided a fair back- 
ground for criticism of the actual results of the 
operation. 

The recent real estate activity and its ultimate 
collapse in Florida is an excellent example of a 
series of false conditions which might seem to indict 
the resort hotel, of which a large number were con- 
structed in that territory during the boom period. 
Many of these hotels are undergoing great difficul- 
ties, and in fact find operation impossible. This is 
due to the fact that they were built not only under 
the unusual pressure of activity, but in many in- 
stances, aS accessories to speculative real estate 
operations. Because of these false conditions, the 
failure of such hotels was in most cases not due to 
improper planning or operation, but to poor business 
judgment or to artificial stimulation. 

It is obvious, therefore, that an unusual amount 
of study must be given to the individual resort hotel 
project before it is undertaken. Even in resorts 
somewhat similar in character, the same general 
type of hotel may not be successful. This is because 
the human element enters more definitely into resort 
hotel planning than it does into the planning of 
hotels for either transient guests or hotels for long 
period occupancy. 

The fundamental requirements of a resort hotel 
involve the provision of comfortable, homelike sur- 
roundings for guests, who in most cases may be ex- 
pected to remain for a period ranging from one 
week to several months. Facilities for recreation 


and amusement must be provided in a manner un- 
known to other types of hotels. The element of ad- 
vertising value involves picturesqueness of design 
and fidelity to the local scenic or historic back- 
ground. 

In the resort hotel, guests congregate with busi- 
ness and the customary activities of life forgotten 
in favor of the recreational mood. The difference 
in atmosphere must be clearly reflected in the design 
of the interiors and in the plan, which instead of 
seeking maximum efficiency as in the case of the 
commercial hotel, may be much more casual, spread- 
ing out comfortably instead of being concentrated. 

In analyzing various recently constructed resort 
hotels, three or four fundamental changes and 
trends became evident. In the first place good 
architecture has been discovered to have intrinsic 
value not only as an advertising factor but in creat- 
ing an atmosphere which guests appreciate. It has 
been realized that non-fireproof construction is ut- 
terly wasteful and for this reason the use of ma- 
sonry and steel with proper protective provisions 
has become almost universal. The high cost of 
maintenance and depreciation has become a strongly 
recognized factor, so that in the selection of ma- 
terials and equipment it is to be noted that quality 
is demanded—longer life which obviates the neces- 
sity of writing off the investment in a very short 
series of seasons. 

While it is true that the seasonal factor is, and in 
many cases must be recognized, it is also true that 
by the provision of more comfortable facilities, re- 
sort seasons are being lengthened and in some cases 
are approaching the year around condition, when 
at least the building may be partially self-supporting 
through operation during what are normally termed 
the off-seasons. 

Another powerful trend in resort hotel planning 
is the development of far greater efficiency in food 
service both as to quality and in relation to the 
equipment which makes food service efficient. The 
time is rapidly passing when the beauties of nature 
offer an excuse for poor food or uncomfortable 
living conditions, and the judgment of the public 
has been rendered in no uncertain terms by the de- 
gree of patronage which more and more is found 
to be in direct ratio with the physical comforts pro- 
vided. This is the reason why in many resorts 
where there is ample room space, new hotels will 
establish themselves and flourish in competition with 
the older structures where environment and service 
are not as good as they should be. 

It is anticipated that for some years to come there 
will be a strong movement in the rehabilitation of 
older resort hotel structures. It is quite evident 
that many existing buildings through the magic of 
remodeling, refurnishing, and the installation of 
modern equipment can be made to function suc- 
cessfully. If this can be done instead of building 
an entire new structure, the relationship of income 
to investment is obviously improved. In fact, in 
many instances the rejuvenated resort hotel becomes 
a logical investment where an entirely new structure 
in the same locality would not be feasible. 


139 


140 HOTEL PLANNING AWN DUOC ia aGNeG 


The Whitehall 


Palm Beach, 
Florida 


Martin L. Hampton, Architect 
E. A. Ehman, Associate 


Si Pim a oe 


ae a) oy ae eh 


The complete contract for the Furnishings 

and Equipment of The Whitehall (exclusive 

of the old Flagler residence, which forms 

part of the public rooms) was executed by 
the PICK-BARTH Companies. 


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Typical Floor Plan 


fi Bee beautifully located hotel has been designed for private maid rooms, 80 servant rooms. The arrange- 
de luxe service and was consequently built with ment is in 79 suites. The approximate cost based on 
very large rooms and unusually good construction and 256 guest rooms is close to $10,000 per room. The con- 
equipment. The hotel probably cost in the neighborhood — struction is of steel frame work with hollow tile walls 
of 90 cents per cubic foot. It contains in all 372 rooms, furred with metal lath and having stucco exterior. 
which include 189 rooms with bath, 79 living rooms, 12 


PAEHY 
PRERE 


HUGE 


In a Beautiful Setting of Palms, Pines and Blue Water 


Chapter VIII 


Analyzing the Resort Hotel Project 


In the analysis of the typical resort hotel project 
a number of new factors enter into the problem 
which are not present in the development of other 
types of hotels. Resort hotels are in themselves of 
such varied nature that any general discussion of 
the subject must necessarily contain ramifications, 
some of which will apply to only certain types of 
buildings. 

Resort hotels serve the primary purpose of recre- 
ation and change from accustomed types of living 
and necessarily are situated in sections having nat- 
ural attractions of one kind or another which draw 
people away from their permanent homes for a va- 
cation period, ranging from a few days to a season 
which may run into several months duration. 
Some resort hotels cater to winter sports, others 
supply the needs for recreation during the fall or 
spring and the balance are created to supply the 
popular demand for summer vacations. Each of 
these types must necessarily be distinct in many re- 
spects from the others, for they not only draw a 
different type of trade but they must meet various 
climatic and topographical conditions. 

Resort hotels have a peculiar type of occupancy. 
Some guests are transients who demand the facili- 
ties of the typical transient hotel for an overnight 
stop or a day or two of play. Others come for a 


week-end into which they endeavor to crowd a mul- 
titude of pleasures for which the resort is famous, 
and a great many make the resort hotel a tempo- 
rary home for their customary two weeks’ vacation 
which most business people enjoy at some time dur- 
ing the year. The balance are people not tied down 
to business cares, who are free to spend an entire 
season at the resort, and these people necessarily 
demand a type of accommodation which has some- 
thing of a homelike character although it must be 
entirely free from responsibilities, and therefore 
does not partake of the characteristics of an apart- 
ment. Here we have in one building the combina- 
tion of the commercial hotel facilities for the tourist 
guest who will pay only nominal rates, transient 
hotel facilities of the better grade for the week-end 
guest, and something approaching apartment hotel 
facilities for those who extend their vacation for a 
part or an entire season. 

Thus, in analyzing a resort hotel problem, a 
great many features of widely varying char- 
acter must be brought together and _ properly 
correlated to comprise a building which, as has been 
explained in another chapter, must have a distinc- 
tive character that differs widely from the form and 
appearance of other hotel buildings. 

The problem does not stop with the development 


1: 
1. Recognition as a resort locality, recreational and 
health factors. 
Special local attractions. 
Le 


1. Seasonal character of business—length of season. 


'2. Opportunities for double season or all year opening. 

3. Rate scales appropriate to locality, type of guests 5. Secondary income—concessions—recreational facil- 

and facilities. ities. 

III. SPACE REQUIREMENTS 
1. Sizes, facilities, and number of guest rooms for: 4. Recreational facilities. 
(a) Transient guests—tourists. (a) Game rooms, porches, etc., within building. 
(b) Week-end or short-staying guests. (b) Exterior facilities for sports, including 
(c) Season guests. secondary buildings and development of 
2. Dining and food service space. grounds. 

(a) Peak loads vs. average loads on dining 5. Help’s quarters and service facilities, including water 
. facilities. supply, sewerage disposal, electricity, guest cot- 
(b) American or European plan. tages and provision for expansion of accommoda- 

3. Public Spaces—lounges, reading rooms, office, etc. tions. 

IV. INVESTMENT 


1. Cost of site, buildings, improvement of grounds and 
recreational facilities. 


Development costs, including architectural and engi- 
1. Developing the financial plan. 


(a) Senior financing—first mortgage. 
(b) Junior financing—second mortgage deben- 


Wak 
1. Gross income from rooms, less allowance for vacan- 
cies. 
2. Income (net) from concessions and secondary 
sources. 


Check List of Factors of Analysis 


LOCATION AND SITE 


3. Accessibility and convenience for tourists. 
4. Outlook, environment, adequate space, freedom from 


SOURCE AND VOLUME OF BUSINESS 


V. FINANCING 


INCOME AND OPERATING COSTS 


future encroachment. 


4. Existing competition and demand for new space. 


neering service, lost interest, carrying charges, cost 
of mortgages, legal expenses and contingencies. 
3. Furnishings and equipment. 
4. Working capital. 


ture notes, etc. | : 
(c) Equity—owners’ investment or funds de- 
rived through stock. 


3. Fixed charges—interest and amortization require- 
ments. 

4. Operating costs, including payrolls, heat, light and 
water supplies, food, etc. 


141 


142 HOTEL PLANNIN GAN DP OU eee 


Hotel Don Ce-Sar, Pass-a-Grille, Fla. 
Henry H. Dupont, Architect 


HIS is one of the latest of the large resort hotels of this country. The 

typical floor plan shown herewith indicates the general layout of rooms. 
One-half of the first floor of this hotel is occupied by guest rooms, while the 
balance of the plan is taken up by large lobbies, a ballroom with stage, and 
a large corridor. The dining room, banquet halls and kitchen are on the 
fifth floor. 


The complete Furnishing and Equipment 
contract for the Hotel Don Ce-Sar was 
handled by the PICK-BARTH Companies. 


i | 
oo er 
a = = — = a] 
iH | ut 
He wl ee Ace BBG): 
P ene FL E |ESST E  ET. : E 
— ; Py 
1 & poste CUE PES CEES SR Ue | - : 
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Typical Floor Plan 


ANALYZING 


of the building alone, but consideration must be 
given to many new features, including the develop- 
ment of the grounds in which the hotel is situated 
and either the creation of recreation facilities or 
some means of associating the hotel proper with 
existing recreation facilities around which the re- 
sort is developed. 

The first part of the analysis pertains to the 
selection of a suitable location and site and this one 
matter alone in a large measure determines the suc- 
cess of the enterprise. Local conditions must be 
thoroughly studied to find a situation for the build- 
ing which will meet popular recognition as a de- 
sirable place for a short or long. stay. Modern 
resorts in which views of the surrounding coun- 
try are a feature require that the hotel have a fairly 
commanding position with good outlook, and in a 
large measure this is true of watering places where 
a view of the ocean, lake or river is part of the en- 
joyment to be derived. The smaller resort hotels 
which are situated in the towns and either func- 
tion as tourist hotels or derive their popularity from 
a recognition of the healthfulness and charm of 
the community, require a situation which is perma- 
nently visible from the traffic highways and yet not 
subject to the noise and confusion of a too central 
location. Each problem must be solved on its own 
merits, but perhaps the best measure of a suc- 
cessful selection is to choose one which will be rec- 
ognized by bankers who are expected to supply 
mortgage funds as a site meriting their participa- 
tion. 

The second step is to analyze the probable in- 
come of the building, taking into consideration a 
number of important matters including the fol- 
lowing : 

If the resort enjoys only a limited season, the 
extent of that season must be carefully determined 
and some study should be given to the matter of 
the tendency for the season to be prolonged 
through the expansion of the resort and its increase 
of popularity or to be shortened because of oppo- 
site influences or the increase in popularity of other 
resorts which are changing the social habits of the 
class of patrons for which the building is to be 
erected. The growth in popularity of winter sports 
is an example of the type of factor which may 
extend the income producing period of a resort 
hotel investment. 


Following this determination of length of sea- 
son comes the establishment of rates which are to 
be charged, based upon a conservative estimate of 
the attraction value of the new building and a sound 
knowledge of the prevailing rates in other nearby 
hotels. To this figure must be added secondary in- 
come, which may be derived from recreational facili- 
ties either operated by the hotel management or by 
concessionnaires, and the income from garage facili- 
ties and from any sub-rental space which may be 
warranted by the nature of the resort. 

The gross income thus estimated should be con- 
sidered in relation to the probable total investment 
to be certain that the income will leave a margin 


APARTMENT 


BOW Ew POF eR COTS 


Pass-a-Grille 


Entrance Colonnade, Hotel Don Ce-Sar, 


of profit after deducting operating expenses and 
carrying charges. 

The analysis can now proceed to the determina- 
tion of space requirements in some detail. The first 
problem is to establish reasonable proportions for 
the number of rooms designed for transient guests, 
for week-end guests or weekly guests, and for full 
season guests. This is a matter which requires a 
sound knowledge of local conditions and the de- 
mand for accommodations of these several types. 
This is followed by the establishment of a space 
budget based upon gross area allotted for each type 
of room or suite, the total space then being divided 
into floor units to indicate the size of the typical 
guest room floor plan. 

Next in importance is the determination of food 
service and dining room space—a matter of much 
importance in a resort hotel because of the necessity 
for providing dining accommodations for a large 
percentage of the total number of guests at one sit- 
ting. Information based upon many years of prac- 
tical experience can be had for the asking from 
the Pick-Barth Companies, which will assure the 
hotel owner or promoter of a proper space allot- 
ment which is neither wasteful through being over 
optimistic or too condensed for efficient and satis- 
factory operation. Other service requirements 
should then be determined, including porters’ trunk 
storage rooms, linen rooms, help’s quarters, and the 
facilities needed for heating plant, refrigeration 


units and possibly for a self-contained power plant. 


In setting up a space budget for public spaces, 
a great deal of care must be exercised to the 
end that provision shall be made for many recrea- 
tional facilities not customarily found in the average 
hotel, but which are of paramount importance for 


5 Weey, 


a 


144 HOTEL PLANNIN G AND OG arr NG 


Five Interesting Resort Hotels 


These hotels were all furnished by the PICK-BARTH Companies 


AL 
tT. 
tr 

We : 


an 
STOOMPAV AQMD : : oe 
Py ere 2 ? ps Scere aay 


¥. Ci, 


a . 


President Apartments, Atlantic City, N. J. Hotel Ritz-Carlton, Atlantic City, N. J. 
Louis I. Brooks, Architect Warren & Wetmore, Architects 


Hotel McAllister, Miami, Fla. Hotel Floridian, Miami Beach, Fla. 
Frank V. Newell, Architect S. D. Butterworth, Architect 


FE? 


Hotel Lincoln, Miami Beach, Fla. 
Price & MacLelland, Architects 


ANALYZING RESORT HOTEL PeReOoy re Calis I4$ 


@ 


. A 
on 


Julia Tuttle Apartments, Miami, Fla. 
Gordon Mayer, Architect 


figs six story building contains 90 rooms, 30 of which are designed for transient 
guests and the balance arranged in suites for permanent occupancy. All of the suites 
have kitchen and dining alcove. The ground floor is laid out with a spacious lobby and 
studio apartments. An attractive roof garden and sun parlor have been provided for the 
use of tenants. The building is of concrete construction and has a stucco exterior trimmed 
with cast stone. 


The complete contract for the Furnishings of the Julia Tuttle A part- 
ments was executed by the PICK-BARTH Companies. 


WU 


Ground Floor Plan 


bes 
Typical Floor Plan 


146 H.O°T E LPL ANN IEN: G AGN De O UetatLieNrG 


sccm” 1 
Puetnay 
OUR eeaay 


The Vinoy Park Hotel, St. Petersburg, Fla. 


Henry L. Taylor, Architect 


This beautiful hotel is an excellent rep- 
resentative of the type which employs 
a low picturesque building with wide 
flung wings to take advantage of spa- 
cious grounds and an attractive out- 
look. With such a large floor area, 
part of the main floor is employed for 
guest rooms despite the fact that all 
public rooms are of ample size. 


The Kitchen Equipment and a Typical Floor Plan 


large proportion of the fur- 
nishings of the Vinoy Park 
Hotel were supplied by the 
PICK-BARTH Companies. 


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fas, 
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Main Floor Plan eZ 


BEN RAs Yo7 LEONG Re ES OURTIs | H OTs 


the entertainment of guests at a resort. This mat- 
ter must be analyzed with exceeding care for it 1s 
very easy to increase the cost of the building for 
these recreation features beyond the point where 
they will show a satisfactory return on the invest- 
ment, and yet it is equally easy to omit for the 
sake of a reduced initial cost an adequate variety of 
recreational features and thus hamper the success 
of the project. 

A careful study of older resort hotels and even 
some of the newer ones will show a great deal of 
waste space devoted to types of recreation which 
are no longer popular and a lack of facilities for 
which there is a general demand. Because of this 
changing fashion in sports, care should be exercised 
that some of the recreational space is of a convert- 
ible nature, useful for several purposes, depending 
upon the current demand. 

A total space budget for the main building will 
then determine the approximate value of the struc- 
ture which should be checked against the size and 
shape of the lot and the orientation which is de- 
sired for the main rooms in order that natural fea- 
tures may be capitalized to their fullest extent. 
The space budget, however, is incomplete until all 
of the secondary buildings necessary as accessories 
to the resort have been studied, these buildings be- 
ing such items as bath-houses, boat-houses, piers 
and landings, caddy-houses and other outlying 
structures serving one or another form of outdoor 
sport. 

We now come to a consideration of the business 
aspects of the problem and here the analysis should 
be devoted to cost estimates carefully worked out 
in detail covering the following major points: 

Investment, which includes the cost of the site, 
the cost of the buildings and all improvements to 
the grounds, including recreational equipment; the 
cost of architectural and engineering services, lost 
interest and other carrying charges during the 
period of development and construction; the cost 
of mortgages and other sources of funds and of 
legal expenses incidental thereto, and an item for 
miscellaneous contingencies which will give a mar- 
gin of safety and protect the owner from finding 
himself financially embarrassed in event the esti- 
mates are inadequate. Furnishings and all equip- 
ment also belong under this heading. 


PRO bes 147 


Financing. This item will show the financial 
plan under which the building is being developed, 
showing the total investment divided into senior 
financing, which indicates the amount of the first 
mortgage; junior financing, which includes any 
second mortgage, debentures, notes or other short- 
term obligations, and the equity which includes the 
owner's investment or the funds to be derived 
through the issue and sale of stock. 

Income. ‘This part of the analysis will show the 
number of rooms of each type, the rates to be 
charged and the total gross income from rooms less 
an allowance for vacancies and a tabulation of all 
other secondary sources of income, such as from 
sub-rentals, concessions, garage facilities, and the 
like, with conservative estimates of the amounts to 
be derived from these sources. 

Fixed Charges. ‘his section of the analysis 
covers the interest and amortization requirements 
on all mortgage obligations, notes, and stock and an 
allowance for a depreciation reserve if the amorti- 
zation of the mortgages is not rapid enough to take 
care of this factor. 

Operating Costs. This item includes many sub- 
headings, including labor payrolls, heat, light and 
water, uniforms, supplies, food purchase and every 
other type of expenditure necessary for the conduct 
of the enterprise. 

Working Capital. Under this heading should be 
an allowance for funds to open the hotel, cover all 
advertising and other initial expenses and provide 
for payrolls and other current expenditures until 
such time as the hotel earnings are adequate to 
CTreatesg TEServe. 

A careful analysis worked out along the lines 
above suggested, serves two purposes. It forms the 
basis for completing the financing by showing in 
tabular and written form the things which the 
banker~ must know before he is content to loan 
money for such an enterprise. Financing of resort 
hotels at best is a difficult procedure and the utmost 
conservatism must be shown if any substantial loans 
are anticipated from the usual mortgage sources. 
The other function of the analysis is to form the 
basis for the actual physical planning of the hotel. 
With this data in mind the architect can proceed 
directly to the development of his sketch studies and 
floor layouts with a certainty of arriving at a result 
closely in harmony with the desired scheme. 


Examples of Resort Hotel Furnishing and Equipment Costs 


oo rotal - none eee OS EAN tats Food ee ake pecan Pst 
Florida 381 $179,079 $ 521.54 $19,633 $198,712 
Missouri 210 130,407 665.33 9,315 139,722 
Mississippi 155 138,201 1,095.06 31,536 169,737 
Cuba 110 38,865 409.08 7,200 45,005 
Florida 100 49,031 562.96 7,205 50,296 


HOTEL PLANING 


ACN DD -ONGIT Ral Sen. 


An Analysis of the Plans of the 
Half Moon Hotel, Coney Island, N. Y. 


Geo. B. Post & Sons, Architects 


HE plans of this hotel 
have been selected 
for a more detailed an- 
alysis because this repre- 


eee - 
+ 


ELEVATOR | | 


secluded restaurant, the 
attractive grill-room is 
available. Upstairs on 
the main floor, there is a 


sents the solution of the 


large lobby and lounge 


problem of providing 
high class hotel accom- 
modations in a great pop- 


ular seaside resort. This er 3 — | 
hotel, as illustrated on adh HE 

pages 138 and 159, was EI | 
completed in 1927 as the ; ales 
newest addition to the # | jell Se 


“American” Hotels ° | 
Chain. Its picturesque oa HE. 
architecture is well dem- | 

onstrated in the illustra- | 
tions. Note, however, 


COURT 


3RD TO 10TH INC. 


and the main dining room, 
all opening on a lounging 
and dining terrace set 
well above the boardwalk 
and overlooking the 
ocean. It would be diffi- 
cult to imagine a more 
attractive layout from 
the viewpoint of guest 
comfort. This floor also 
has an assembly hall and 
a large ballroom, which 
complete the extensive 


CORRIDOR 


that combined with the 
interesting exterior and 
interiors of this hotel, 
there is an extremely efficient plan layout. The site of 
this hotel in Coney Island represents very valuable land, 
and it would naturally be expected that stores would be 
incorporated along the boardwalk front. Stores of this 
type bring a very high rental, and there are seven in this 
building, which should certainly offset much of the 
operating cost. 

The entrance lobby is kept small in order to save 
space for other purposes. An unusually large lunch 
room is provided because of the tremendous transient 
population during the summer months, and it is probable 
that considerable trade is drawn from other than hotel 
guests. For guests and those who require a more 


CHECK SPACE 


FOYER 


woMEN’ 


WOMENS REST = ToreT | WOMENS TOILET 
ROOM 


MEZZANINE 


= 
¢ 4 
- 


u 


SERVICE HALL 


= 
LUN C..H 
ROOM 
51x 1M 
= = 
GRILL ROOM 
49X67 


2 
° 
e 
a 
a 
° 
uv 


VEsTIBULY 


Ground Floor 


Typical Floor Plan of the Half Moon Hotel (see page 138) 


facilities for entertain- 
ment and service to the 
public. 

The guest room floors, as shown in the typical floor 
plan herewith, are laid out in a U-shaped plan that is 
two rooms deep, with corridors running through the 
center. This plan surrounds a huge court, so that every 
room has the advantages of ample light and air. The 
rooms are of good size, there being four large corner 
suites on the front of the building and the balance of the 
floor containing 13 double rooms and 11 single rooms. 
Each room has a bath and all rooms are very attractively 
decorated and furnished. 

The complete contract for the beautiful Furnishings 
of the Half Moon Hotel was executed by the PICK- 
BARTH Companies. 


PASSENGER 
turvaTon 


SERVICE HALL 


MAIN DINING ROOM 


Main Floor 


Chapter IX 


The Planning of Resort Hotels 


If the written plan analysis has been worked out 
as suggested in the preceding chapter, the archi- 
tect is equipped to proceed on a sound basis to the 
preparation of preliminary drawings into which the 
various plan units are logically correlated within a 
preestablished volume and general schematic ar- 
rangement. If the resort hotel happens to be one 
which is situated on a relatively large parcel of land 
which is to be developed with recreational facilities 
and to be improved with drives, planting, lawns and 
gardens, the real start on the drafting board must 
involve the preparation of a general plan for the 
property as a whole. This plan will show the exact 
position of the building and its general shape in re- 
lation to the contours of the land and in relation to 
the vistas and orientation which the important rooms 
are to enjoy. 

The next problem is the choice of structural type 
for the building, it being presumed that the archi- 
tectural style has already been determined upon. 
Most resort hotels of past years throughout the 
country have been of non-fireproof construction, 
but a number of holocausts in these inflammable and 
poorly protected buildings have turned the public 
strongly against such flimsy construction and have 
created a marked difference in rental values that may 


be obtained from buildings of fireproof construc- 
tion properly equipped with fire towers and stair- 
ways which assure safe egress for all tenants. 
Where cost considerations make fireproof construc- 
tion prohibitive there should still be included as a 
prerequisite of the plan, a fireproof stairway en- 
closed in fire walls adequate to assure the safety 
of the guests at all times. Whether the fireproof 
structure be designed with a steel frame or a rein- 
forced concrete frame or with masonry walls and 
skeleton steel girders, depends largely on local con- 
siderations, including the cost of transporting ma- 
terials and the availability of workmen competent to 
undertake the construction chosen. 

Proceeding with the development of the plan of 
the building itself, we find that in resort hotels the 
usual freedom of ground space allows an arrange- 
ment of the public and service areas in a logical plan 
which does not have to be bound necessarily within 
the limits established for the typical guest room 
floor. Frequently, of course, resort hotels are sit- 
uated on very high priced land, as at Atlantic City 
and in other places of great popularity; in this 
event the lower floor plans generally cover the entire 
lot or a large percentage of it, and the bed room 
floors with their required column space have a 


Check List of Functional Plan 


Because of the great variation in the size and nature of resort and tourist hotels, the following check list of 
items to be considered in developing the functional plan are given only as an indication of the proper method: 


if 
1. Rooms for transient guests and tourists—compact 
size, mostly with complete baths, but more commodious 
and decorative than typical commercial hotel rooms. 
2. Rooms for week-end and short-stay guests, similar 
to transient and tourists’ rooms, except some in suites 
with connecting baths. 
3. Rooms for season guests—commodious rooms, well 


II. PUBLIC AND SEMI-PUBLIC SPACE 


Entrance lobby and front office separate from lounge, 
of compact size with check room, porter’s desk, news 
and cigar stand, usually telegraph and telephone room. 

Lounge—commodious room with good outlook and 
large windows. 

Writing room and library—compact size, good library 
equipment desirable. 

Public Lavatories—rest rooms, etc. Small size for 
tourists only, men’s in basement, women’s room in mez- 
zanine or second floor. 

Dining room—Size depends on nature of resort. Fre- 
quently requires space to accommodate all guests at 


III. FOOD PREPARATION AND SERVICE | 


Kitchen equipped for American or European food 
service as desired. Size depending upon dining habits. 
Usually must be large enough to handle all guests at 


IV. RECREATIONAL FACILITIES 


Game rooms for cards, billiards, etc. 

Bowling alleys, swimming pools, handball courts and 
other facilities for indoor entertainment as required by 
the nature of resort. 

V. 


Construction: preferably fireproof or slow burning 


with ample fire escapes and fire walls. 

Heating and power—lIsolated plant, low pressure 
steam system or forced hot water circulation; live steam 
Power generation required only when 


for kitchen. 


ROOMS AND GUEST COTTAGES 


GENERAL PLAN DATA FOR ARCHITECT 


courts, bowling greens, bathing beach, skating rink, ski 
jumps and toboggan slide and accessory buildings. 


furnished and decorated, with private baths for single 
rooms and suites of two or three or more rooms with 
private and adjoining baths. 

4. Guest cottages—living room with two to six bed- 
rooms—occasionally with serving pantry. 

All guest rooms should have good outlook, season 
guests having preferred position. 


once. Preferably smaller if dining habits permit two 
or three services of each meal. 

Secondary dining facilities—Large resorts require 
Tea room and soda fountain and a few private dining 
rooms. 

Ballroom for conventions and entertainment. 

Closed porches, sun rooms, etc. Open and closed 
porches commanding best outlooks, usually of large size. 

Barber shop and beauty parlor—required for isolated 
hotels—sometimes omitted in tourist hotels in impor- 
tant centers. 

Sub-rental space—rarely required. 


one sitting for each meal. 
Food storage facilities—extra size for isolated hotels. 


Exterior recreation facilities—golf course, tennis | 


Public Service is lacking or irregular. 

Elevators not required for buildings of three stories 
or less. 

Accessory buildings: Garages, help’s quarters, power 
plant, ice plant, pump house, water tank or reservoir. 


149 


1So H-O TD EL Pik ANNE NGG 


marked influence on the arrangement of the public 
space, in fact of the entire first floor. 

Assuming that the typical resort hotel occupies 
only a portion of the available land, the layout of 
the public space can be tentatively divorced from 
the problem of designing the room floor scheme; 
and this in a way fortunate because in resort 
hotels there is likely to be a considerable volume of 
space needed to provide the desired facilities. 
Since the guests are almost invariably seeking rec- 


is 


AND OUTFITTING 

reation, the hotel itself must provide for indoor 
entertainment for inclement weather and for eve- 
ning festivities which generally involves the pro- 


vision of ecard and billard rooms, dance floors, 
lounges, libraries and writing rooms, and occa- 


sionally bowling alleys, swimming pools and other 
similar facilities such as might be found in a well- 
equipped country club. It is impossible in this 
brief space to indicate the proper relation of these 
several units one to the other as much will depend 


| Floor Plans of the Roney 


ample light and ventilation. 
tion with exterior of stucco and stone. 


including stores and shops in a series of arcades. 


HIS is one of the largest of the Florida resort hotels, 
taining approximately 3co rooms, all with bath. 
| of the type generally used for southern resort hotels, 
| ranged in long, narrow wings with central corridors to insure 
The building is of concrete construc- 
The ground floor is ar- 
ranged with almost the entire space given over to sub-rentals, 


and Equipment 
PICK-BARTH 


Plan at Right 


aRTas:| nova 


Plaza 


con- 
The plan is 
being ar- 


Yreaeer 


smd 


Tee nwnry Te 


The complete contract for the Furnishings 
of the Roney Plaza was executed by the 
| Companies. 
= 
== re 
Re L, 0! leer Ground Floor 
fT teen if yj) Reon + 
tac -T4c | 243 TAS 
| 
ss 4 
| Deo ie \|2}] ae» 
Loom Room 
144-744 241-74) 
Cy pee a a rc] 
i —_) * ome fe | 
to, ame i — ar 
cH | ee Tet I 
. | 
Du 
Room ° 1 
241-742 234 794 
a 
Des ' Dru 
| hoom Roem 
| 240-7140 | (3 | 297-737 


I 


ae = ithe. 


T Room a Loom 
135.735 
a 
= 
e = Oe 
| = — q 
« |i : — 
ei ‘era pene 
Saemel conte ond 
{231 731 ye = 
nad 
: fp | — 
deo Nes geo ; 2 | __{N5al] ! i 
Loom mar | Roem Beo it Beo Beo Bep i Ses == Ba Gi. Bep 
T 224 724 227717 | Roem UD] Reom | Room | boom IQ Q} roen FS pELey zi] BOOM 
q 225-725 229-723 [22t- 721 {219 719 Foo u7-717 E f] Haut 103 703 
7 1 ge, D — 
Io ULI —j i pe aos A eu. | Te ; a = 


LIVING Room 


i sig UES See P A ae as Pte, 101 741 
eat te ~ SE TE a a7 “SE a fala a 4 
a MY - 
Sup Bep Dep Lj Bed es Bed Dep ~ Deo Beo a tw Be Bep 
dro Seo Bep Rooa att O} noom | poem aH] Roo. Room | Room ov} HJ OF Room Room | j ST Room hon TTT Dress] Loom 
} &eom hoem Room | 226-726 224-724 1222 722 MS 220- “ho ne: Ne 216-7 | L474 22-712 | 20-TIo Wt 208-708 | 206-706 Room | 202 - 7oL 
222 792 | 230 730 228 728 ' ; aha ale a 204- 


Typical Guest Room Floor Plan 


PeLeARN Ne igN GueRs ES: © eRe 


upon the site and the nature of the resort. The 
important problem is to provide those facilities 
which will assure adequate patronage and will pro- 
duce either directly or indirectly a sufficient income 
to warrant their cost and to combine them so effi- 
ciently as to require a minimum volume of building 
/ with consequent economy in the initial investment. 

Resort hotels achieve much of their reputation 
on their dining facilities. They are so situated that 
the guest has no alternative but to take his meals 
at the hotel. Failure to provide good food and 
superior service will soon impair the success of the 
project to such a degree that it will take years of 
effort by a better management to recover for the 
hotel a good name and a broad reputation. For 
this reason special attention must be devoted to the 
layout of the dining facilities and the kitchen and 
food service areas and on this problem the facili- 
ties of the Pick-Barth organization are available to 
relieve the designer of a vast amount of research 
which would otherwise be necessary to equip him 
to properly incorporate in his plans the needed 
facilities. There is a peculiar character to the din- 
ing problem in resort hotels. To a surprising de- 
gree the guests act like a large family, coming to 
their meals at fairly definite hours, so that the serv- 
ice of a complete meal is spread over a relatively 
short period of time. This generally means that 


@ * 322 RE 


The Roney Plaza, Miami Beach, Fla. 


Pi Ont bales a 


Lounge in the Roney Plaza 


the dining room must be adequate in size to seat 
a fairly large percentage of the guests at one time. 
In the smaller resort hotels it is even necessary to 
seat all of the guests at once, because this family 
habit is more easily developed in a small group of 
guests than in the hotels catering to a greater num- 


ber of people of diversified habits. The same con- 


sideration requires that the kitchen be so equipped 


wee 


Schultze & Weaver, Architects 


142 HOT Bel (RAL AN NalNG> AVN» D3 O-Us Tbe ae Len Gs 


o 


Manatee 


River Hotel 


Bradentown, 
Florida 
J. Harold MacDowell, Architect 


A ess building is of the apartment type, as 
will be seen, more than a hotel, and con- 
tains approximately 160 suites with all hotel 
facilities to make it an up-to-date hotel build- 
ing. Each suite has _a bath and door bed 
with dressing closet. The cost of this butidin 
was about 55 cents per cubic foot. The build- 
ing rests on pile foundations and is constructed 
of reinforced concrete frame with tile floor 
slabs, tile exterior walls and stucco. Connect- 
ing this hotel with the old three story building 
is a bridge from the office floor level and be- 
tween the two buildings the court is laid out 
in the Spanish patio style. It is interesting 
to observe how the use of Disappearing Beds 
has made the guest rooms serve the double pur- 
pose of bedrocms and living rooms, a feature 
as a in a resort as in an apartment 
hotel. 


The complete contract for the 
Furnishings and Equipment of 
the Manatee River Hotel was 
executed by the PICK-BARTH 
Companies, and the Disappearing 
Beds and Space Saving Equip- 
ment were installed by the af- 
filiated concern, The “White” 
Door Bééi Company. 


INU pg 


a 
dur -diniay A 
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mil 
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| 
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a 
eer os 


i 
Th M 
UT IDAAAONANY 
}«. AFR = oe 
BR Be “« 


Barcony 


Typical Floor Plan 


ts 


The typical floor plan above indicates how apartments are laid out under the efficiency type of planning. Note how the 
dressing closet is arranged in a compact unit with the bathrooms. In many instances, the entrance to the bathroom is arranged 
directly through the dressing room. Most of these apartments are not equipped for food service. 


miiAN NING KES ORT HOT ELS 


as to permit rapid and efficient service for an entire 
meal at once. Food must be prepared in large 
quantities as there is relatively a small volume of 
short order work. When a la carte service is of- 
fered, as is generally demanded of the more ex- 
pensive resort hotels, the kitchen problem is even 
more complicated than when the American plan with 
its table d’hote meals prevails. The Pick-Barth 
organization has the benefit of the experience of 
direct contact with many thousands of hotels and 
there is doubtless no other source in the country 
where such complete and accurate information is 
available for the determination of correct food serv- 
ice equipment and space requirements. 

Returning to the problem of guest room plan- 
ning, it becomes at once apparent from checking 
over the typical analysis that the resort hotel must 
combine a wider variety of units than is to be en- 
countered in other types of hotels. This is true at 
least for the resort hotel which encounters a con- 
siderable proportion of transient trade in con- 
junction with the seasonal guest, but it is not so 
important in the smaller resort hotels which are 
designed primarily for the vacationist who is plan- 
ning to spend at least a week at a time. 

Transient business requires room units similar in 
type to those of city transient hotels with the ex- 
ception that very small rooms are not tolerated by 
the average guest. There must be a measure of 
distinction, charm and comfort in these rooms func- 
tioning as temporary homes for travelers, for they 
come to the resort hotel rather than to the com- 
mercial hotel in a spirit of pleasure and recreation 
and they do not accept facilities which resemble too 
closely the commercial hostelry. The next group 


ES 


of guests are those who stay for week-ends or for 
a short vacation period. In physical layout these 
rooms do not vary markedly from those offered 
the transient guest, for the reason that people who 
intend to stop for any period of time soon get ac- 
quainted with the facilities offered in the public 
rooms and remain less in the seclusion of their 
quarters than the strangers who come more with- 
out an opportunity for extending their acquain- 
tances. Hence rooms of comfortable size equipped 
to provide normal comforts of the home are ade- 
quate and the planning problem resolves itself 
simply into the provision of adequate space areas 
rather than in the development of special features. 
The matter of furnishings, however, requires that 
there be more than the usual number of comfortable 
chairs and tables for converting the bedroom space 
to living room uses. 

The seasonal guest may demand more extensive 
quarters, often requiring suites, two or three rooms 
or more, at least one of which may serve as a pri- 
vate living room. In certain types of resort hotels 
there is an opportunity to develop the use of these 
living rooms by the provision of door beds and 
dressing closets, which permits the conversion of 
the living room to a bedroom without the expense 
to the guest of hiring an extra room for intermit- 
tent guests or extra members of the party. The 
same provision enables the hotel manager to offer a 
single room which may function as a living room 
by day and a bed room by night, a happy solution 
of the requirements of the seasonal guest who can- 
not afford extensive space but who desires the pri- 
vacy and comfort of a day-time living room. 

The question of interior finish is a broad one, 


Martin L. Hampton Associates, Architects 


Hotel Pancoast, Miami Beach, Fla. 


194 HOTEL PLANNING AND) OVUTELTCENG 


Examples of Construction Costs 
6 Typical Resort Hotels 


Location Date | No. Rooms seein Eo ae. 
Florida (East Coast)......., 1926 | 250 | $1,025,000 yet. 
Florida, (Hast+ Coast) 2255). 1925 128 Apts. 800,000 65 
Florida. (West: Coast aie Gale raeeh  ileseuk |. eleatG00, |. aie am 
California’ op ee ee ese gers 0 es e800, one 


ee | | | 


New jersey asin s caweges oe 1926 280 1,120,000 68 


——— fy EE [ 


Atlee Dias Sr ain cmee wate 1925 500 2,000,000 .50 


Construction Cost Details on a Modern Resort | 


228 Rooms. Total. Cost $952,000. Per Room $4,175. 

178 Rooms with bath—30 Rooms with shower—2o with bath and dressing roc 
Average Room Size 11’x15’. 

Concrete Frame and Floors—Fireproof; 3 Passenger 1 Service Elevator; Ballroom, m 


room; 10 stores; spacious lobby; lounge; cafeteria; good interior finish throughout. 


Detailed Construction Costs 


Cost 


Item 

Bxcavation es 2g Mansel at ns aoe ee ee Bie Te GOS 
Mason yer vio ocd a-< cae ate are a eare e es 112,900 
Carpentry & Millwork nas. 5 oh. sce ne eee 78,500 
Ornat.. & s Mise, Urott ihe 6 2272s ea sa, See ae 23,000 
Floor? Binish (4s pda pid ose he oe ee ee ae oe 71,200 
Plaster’ -&  Siucto-4 oh ae tee eee 60,000 
Paintings! 2s 2a iG s we eh ape as be 10,000 
| Roofing -& “Sheet Metal (2 20559 26: rae ene 11,200 
Concrete Hrame> Sos 5 cscs Gs acd ee 181,000 
Plumbing 025. y's apa ae teak ot ah ne 93,500 
Heating:.d@ Ventilating 2 -tco ri. oon eee ee eee 50,400 
Wiring: or Hixtoteswie 0. nike, eee eee 25,000 
Hlevators? @) Donrsc 24s ae amen ee ee 38,600 
Metalad tim J&: Sasha: 3 trates ee Mate aie es 20,800 
Allowarices-.'. aisercceas eto ne hate ek een 45,000 
Tnsurancd* 2h een pha ikea ae Bs 0 eee 52,600 
Totals. .0.50 05 Si ease ee *881,000 


*NOTE: Architects’ Fees and Financing brought total cost to $952,000. 


PulLyA sNeONEIEN Ga R Bes sO Rot) A OME ies 


Dallas Park 
Apartment 
Hotel 


Meam Beach, 
Florida 


Robertson & Patterson, 
Architects 


N example of the type of Resort 

Hotel planned along much the 
same lines as a regular Apartment 
Hotel. It is a fireproof hotel of 
reinforced concrete frame construc- 
tion with walls of interlocking hol- 
low tile and having an exterior of 
tinted stucco and composition stone 
trim. The building covers a ground 
area of one hundred feet by one 
hundred and four feet. There is a 
total of one hundred and twenty- 
eight apartments. The eleventh floor 
contains a complete bungalow as 
well as a number of servants’ rooms. 


The building was completed in 
January, 1925, at a cost of $800,000, 
exclusive of furniture and land 
value. Cost per cubic foot was 65 
cents. 


The complete contract 
for the Furnishings of 
the Dallas Park Apart- 
ment Hotel was e.xe- 
cuted by the PICK- 
BARTH Companies. 


PRIVATE Way 


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& | “LIVING R: | | 
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2 —— 


Sat Eee ae 


GRovun)y-FlLooer Plan 


Be Me BE 
THE- DALLAS PARK LPART MENTS hat Pee Aes LiO ORs Dati wine: 
Miami ‘Ylorivs 
EL ROBERTSON & Eee PAT Emcee ARCHITECTS 4 i t 
shat. 


~ THE: DALLAS PARK - APARTMENTS 
-MIiAME FLORIDA 
EL ROBERTSON & LR PATTERSON: ARCHITECTS 
~MIAMS 


156 HOTEL PLAN NING AND O:UIE ls oN) G 


for resort hotels range in style through the entire 
circle of architectural schemes, from the extremely 
rustic structure suitable for the remote resorts in 
undeveloped countries to the highly sophisticated 
types demanded at the select watering places. The 
choice of style cannot be discussed here to any great 
point beyond calling attention to the fact that com- 
fort must not be sacrificed to the consistent devel- 
opment of a stylistic scheme carried into the guest 
rooms. From the point of good housekeeping and 
the maintenance of cleanliness, it is important that 
the interior finish be selected with the same care 
for resort hotels as is exercised in the development 
of other types of buildings which have been briefly 
discussed. 

There is one aspect of resort hotel development 
that is quite unique. It is that the expansion of 
the hotel facilities may quite readily take the form 
of separate buildings related to the main structure 
by means of enclosed ground floor corridors or 
porches or even entirely divorced from the main 
building to take the form of separate cottages which 
contain a common living room and several guest 
rooms, but not dining or other service facilities. 
Some resorts find a very profitable source of in- 
come through the provision of individual cottages 
which can be rented by a family, giving the tenant 
seclusion and private accommodations comparable 
to the ownership of their own camp. Service is 
rendered in these cottages by the hotel staff and 
the guests take their meals in the main dining room, 
so that there is no burden of housekeeping imposed 
on these cottage tenants as would be the case if 
they attempted operating their own establishment. 
Such buildings may be developed in a variety of 
styles, but, of course, if closely associated with the 
main hotel structure should be harmonious in char- 
acter. 


In view of the growing popularity of this type of 
accommodations for the seasonal guest, special at- 
tention should be given to the dining facilities in the 
main building, to permit the maintenance of ade- 
quate food service as the hotel colony is increased 
in size through the development of these new units. 

The typical resort hotel project often involves 
one further stage of planning and construction, 
which is the development of recreational buildings 
and facilities of a wide range of types. Among the 
structures which may come into this classification 
are piers and landings, boat houses, bath houses, 
indoor or outdoor swimming pools, golf club houses 
and caddie quarters, garages, shooting boxes, and 
occasionally outlying camps for the accommodations 
of winter sports or for those who wish to take 
overnight hikes to surrounding points of interest, 
where such facilities must be provided by the hotel 
management. 

In addition to these buildings for recreational 
purposes the hotel project may properly include 
within its budget items sufficient to provide for the 
construction of golf courses, tennis courts, bowling 
greens, croquet grounds, bridle paths, toboggan 
slides, ski jumps, and other features of interest to 
sportsmen of varying degrees of activity. If such 
facilities are attempted it must be remembered that 
half-way measures are of little avail—the golf en- 
thusiast demands a measure of perfection in the 
golf course, the tennis player is not satisfied with 
a mediocre court, and the winter sport lovers are 
dissatisfied unless they can find in the ski jumps, 
toboggan slides or bobsled runs a feal thrill. Com- 
pared with the results which these things achieve 
in creating popularity for the resort hotel and main- 
taining a full house throughout the entire season, 
they are relatively inexpensive and through various 
fees and charges are in a measure self-supporting. 


Examples of Resort Hotel Construction Costs 


Following are examples of construction costs which give a brief outline of the type of structure, 
the year of construction and number of rooms, and the total cubic and per room costs. 


ilt i No. of Cost of Cost 
Type of Structure Pyare Ruces Building Cu. Ft. Por Root 
13 story fireproof reinforced concrete tile walls Florida 
with stucco, 240 baths, no basement, all 1926 250 $1,025,000 78¢ $4,100 
mechanical equipment above ground. 
8 story with 7 story wings reinforced concrete, Acta neans 
face brick exterior with stone trim, about 260 é "1996 501 $2,000,000 50c 4,000 
baths, full basement. 
7 story and full basement reinforced conten! Florida a 
hollow tile walls, stucco exterior, 270 baths. 1926 388 $1,100,000 ga $3,000 
ee story and basement, reinforced concrete, 210 Missiusinn! 
bathrooms, full equipment, stucco exterior} ~ art cee 310 $1,000,000 S2¢c $3,225 
on hcllow tile walls. 
4 story reinforced concrete, hollow tile walls} Mississippi 
with stucco exterior, 60 baths. = $400,000 see $3,300 
4 story fireproof, reinforced concrete hollow tile Florida c 
walls, stucco; 84 baths, several wings in plan. 1925 123 $385,000 60¢ $3,000 


The above figures were obtained from actual projects, so that they may serve to establish some idea of the 
range of costs in resort hotel construction. The great variation in cubic foot cost is primarily due to a difference 
in specifications which in some instances are very simple and in others very elaborate. 


FLA NON AEN Gao SRY HO T ELL Ss I 


(an 
~ 


Examples of Resort Hotel Architecture 


The Kitchen and Food Service divisions of these hotels were planned and equipped by the PICK: 
BARTH Companies, all of them except the Edgewater Gulf Hotel being handled by the affiliated 
organization, The John Van Range Company. 


sau t 
con ee a 
ann co ae Oe EE HE 
Wn oe 
t Gdoo EE at OE GT m® 


Hotel (ee Terrace, Tampa, Fla, Hotel Greenbrier, White Sulphur Springs, W. Va. 
Hentz, Reid & Adler, Architects Frederick Sterner, Architect 


Hotel San Carlos, Pensacola, Fla. Edgewater Gulf Hotel, Gulfport, Miss. 
Emile Weil, Inc., and W. D. Willis, Assoc. Architects Benjamin H. Marshall, Architect 


Re 


Hotel Seminole, Jacksonville, Fla. Forest Hills Ricker Hotel, Augusta, Ga. 
H. J. Klutho, Architect Willis Irvin and Pringle & Smith, Assoc. Architects 


HOT EL Poa NING SUBUN, Dimer Boles te leteh Gx 


Py we lc = — =  (s 


The Don Ce-Sar, Pass-a-Grille, Florida, Henry L. Taylor, Architect 


ae ee 


4 
{ 
4 

* 


Chapter X 


The Architecture of Resort Hotels 


There are two phases of the architecture of re- ‘merci 
sort hotels, which have undergone a considerable 
change within the past few years. 


the selection of materials 
architectural design, and, sec- 
ond, a tendency toward the 
more romantic styles or the 
frank assumption of a com- 
mercial hotel type of exterior. 
Some of the great resorts of 
this country have developed to 
a point where they are really 
cities of at least second magni- 
tude. Atlantic City is one of 
these and they are to be found 
also in Florida, the Carolinas, 
and at other points where an 
unusually large number of 
people congregate at certain 
periods of the year. 

It is natural, therefore, that 
a hotel’s functions in such re- 
sorts may not be necessarily 
confined to catering to the de- 
mands of pleasure and health 
seekers. The new hotel may 
of necessity be created to meet 
the requirements of business- 
men and commercial travelers 
as well as tourists. If the ho- 
tel is constructed in or near 


the business section, or in a well developed residential 
district, it may quite possibly take on commercial 
lines rather than to assume the far flung perimeters 


These are, 


Tower of the Half Moon Hotel at Night 


and low lines of the typical resort hotel. 


The discussion of the architectural design of com- 


al hotels which is presented in another section 
of this book will serve to bring out the points neces- 
first, sary for this general type of resort hotel. 
in which to express the 


Therefore, 


this discussion can be limited to the architecture of 


typical resort hotels and should 
also bring in the so-called tour- 
ist hotel, which is the result of 
the great increase in motor 
trafhe and which often takes 
on some of the character of the 
resort hotel. 

For resort and tourist ho- 
tels, it is apparent that good 
architecture plays an abso- 
lutely dominating role in the 
creation of a building which 
will house success or failure, 
all in accordance with its at- 
tractiveness and the service 
rendered. This type of build- 
ing must be inherently self- 
advertising. It must intrigue 
and sustain interest—it must 
be true in type for the climatic 
conditions and consistent not 
only with the natural environs 
but with local tradition and 
sentiment. It is in the effort 
to maintain a relationship of 
ideas that the designers of the 
most successful hotels of this 


kind find their inspirations in the pleasurable water- 
ing places, mountain resorts and roadside 
England and the picturesque countries of the Medi- 


inns of 


terranean, or the traditional hostelries of the Amer- 


ican Colonies. 


Mediterranean Architecture is popular at almost any Resort 
Buena Vista Hotel, Biloxi, Miss. 


Carla. 


Matthes, Architect 
159 


160 HOTEL PLANNING AND OUTFITTING 


Architectural design 
naturally bears a direct re- 
lationship with the func- 
tional purpose for which 
the building is developed. 
Therefore, we may natu- 
rally expect to find a dif- 
ference in the designs 
adapted for tourist and 
for resort hotels. The 
tourist hotel is primarily 
a place of short residence, 
while one stops over be- 
tween the laps of a jour- 
ney. The resort hotel rep- 
resents longer period 
rentals to guests who usu- 
ally stay one week and 
sometimes an entire sea- 
son. The resort hotel, 
therefore, will probably 
be designed in spacious grounds and in some location 
where the design should be related to the vistas of 
natural beauty in character not only as to physical 
environment but for climatic and traditional con- 
ditions. 

It is evident, therefore, that the tourist hotel will 
probably be located in a small town, particularly one 
of attractive appearance or romantic appeal and it 
is not necessary that such a hotel be built on a large 
tract of land—in fact, quite often it will be located 
in a congested section convenient to motor traffic 
and in plain sight of those who in passing might be 
induced to remain for the night or stop for meals. 

The greatest criticism that can be made of most re- 
cent tourist hotels and many resort hotels is that 
they are not attractively designed—they do not arouse 
curiosity, and it is probable that because of this lack, 
half of their potential business passes by without 
a second glance. 

It would seem almost axiomatic that a tourist ho- 


x a 


site 


PASSAGE itt he 


“oar) 
ditt 


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UPPER PART OF LOGGIA 


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Mezzanine Floor 


Stairway to the Isabella Lounge, Half Moon Hotel, 
Coney Island, N. Y. 


tel designed in some in- 
triguing architecttral style 
would of necessity be suc- 
cessful from the day of 
its opening, provided, of 
course, that the standards 
of service were kept up 
to the _— expectations 
aroused by the exterior. 
The elements of good de- 
sign in the various types 
of architecture suitable 
for resort and tourist ho- 
tels are too complex for 
serious discussion here. 
The hotel man’s insurance 
of good design is to get a 
good architect and pay his 
price. Skimping on archi- 
tects’ fees is the worst 
form of false economy. 
Aside from the lines and proportion of the building, 
the exterior surfacing of walls and roof of the tour- 
ist hotel play the most important part in its struc- 
tural success and that of its appearance. In consider- 
ing exterior materials, we may immediately eliminate 
wood, although for the Colonial types it is a natural 
and economical material, but the danger of fire and 
the cost of painting has doomed the wood exterior 
for this field. 

For the Mediterranean types (Spanish and 
Italian), which are used primarily at watering places 
Northern or Southern, the exteriors will be almost 
invariably of stucco made with portland cement. 
With this plastic material innumerable textures and 
color tones are available. Experience has brought 
out important points in this relationship. Do not 
attempt, or allow the architect to attempt, any com- 
plicated textures. There are but few really expe- 
rienced stucco craftsmen in this country and simplicity 
is the best insurance of a good job. The best wall of 


Floridan 
Hotel 


Tampa, Fla. 


(See opposite page) foe coy borg : | 
uh ye 


Typical Floor 


Hse OM LTE OTURIE. Our 


this kind is constructed 
by applying three coats 
of stucco over walls of 
hollow clay tile, hollow 
concrete building block, 
or over solid brick walls. 
Sample panels of the 
stucco should be laid up 
and inspected by the 
owner and the architect 
for texture and color be- 
fore the work proceeds. 
Good stucco work is de- 
pendable and lasting and 
will not crack if well ap- 
plied. 

For the French and 
English types of build- 
ings, the walls will be 
constructed or surfaced 
with brick, stucco, or 
stone if it is natural to 
the locality. Face brick 
is, of course, an excellent 
material, everlasting and 
growing more beautiful 
with age. A wide range 
of colors is offered— 
buffs, greys, reds and 
heather mixtures. Com- 
mon brick is also being 
used for exterior walls, 
a good decorative effect being obtainable by employing 
what is known as skintled brickwork—that is, the 
selection of warped and overburned brick which are 
laid up in rough texture with wide careless mortar 
joints, resulting in a pleasing appearance and often 
in considerable economy. 

For the Colonial types, there are, of course, ex- 
teriors of painted wood siding or shingles—but these 
have their drawbacks as already explained. The 


Hotel Floridan, Tampa, Fla. 
Francis J. Kennard & Son, Architects 


161 


RyEposOoR Pa Ovi krt.S 


more practical surfacing 
is.stace. brick. Jor. if (a 
white effect is desired, 
common brick may be 
used and painted white 
to ultimately weather in 
a picturesque and typical 
effect. 

The various architec- 
tural styles logical for re- 
sort and tourist hotels in 
themselves usually call 
for certain types of roof. 
For instance, for the 
early English styles, the 
roofing will be of flat 
clay shingles, slate, or 
asbestos cement shingles 
in soft pleasing color 
mixtures and giving a 
rough texture. French 
styles usually call for 
smoother textures in the 
roof, while the Mediter- 
ranean (Spanish and 
Italian) styles almost in- 
variably demand clay 
tile, often of the Mission 
type (curved tile). 

Very often the exteri- 
or architecture of the re- 
sort hotel will follow one 
of the early English styles, requiring what is known 
as half timber work. 

Windows are extremely important components of 
the exterior architectural design. Invariably the 
style of architecture will dictate the general style of 
the window. For instance, in the old English style, 
casements were invariably used and today we find 
casement windows still employed by architects be- 
cause of their attractive appearance. 


Plans of the Hotel Floridan, Tampa, Fla. 


m 
COFFLE SNOD 
° 


5B'-0O" x 12'-of 


DIRDER 
SHOP 


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STORE, STORE 
16-01 B40" | 1et0'x 24-0 
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Ground Floor 


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POUT Det Topo iad 
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DINING ROOM J 


if 


a i 


k BANQUET LOOM. | 
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LOGGIA | 


Main Floor 


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A-@ Firta STREET - 


i Th Wi ie het PLAN- 
cot 


The complete Furnishings of 

the Alcazar were supplied by 

the PICK-BARTH Com- 
panies. 


-TryPIcAL FLOOR PLAN 
ee 


SECOND FLOOR PLAN- 
fact (5 ee ees ee 


Hotel Alcazar, Miami, Fla. 


Robertson & Patterson, Architects 


HIS hotel is thirteen stories high, of fireproof con- 

struction with frame of reinforced concrete and 
walls of interlocking hollow tile. Exterior is stucco 
with composition stone trimmings. 

The first floor contains a lobby, coffee shop, five 
small shops, and rooms for mechanical equipment. 
There is no basement and all mechanical equipment 
for the steam heating plant and hot water system, etc., 
is above grade. 

Second floor contains a large lounge with awning 
covered balcony opening directly off this lounge, from 


which an unobstructed view of Biscayne Bay is ob- 
tained. Dining room and kitchen are also on this floor. 

The typical floors, of which there are ten, contain 
two hundred and fifty bedrooms and two hundred and 
forty baths, there being one two-room suite on each 
floor. 


Total cost of building, exclusive of furniture and 
land, $1,025,000. 00. Cost per cubic foot 78c. Cost 


per room $4100.00. Building was completed in Feb- 
ruary, 1926. 


The Don Ce-Sar, Pass-a-Grille, Florida 


pecwowl OF TYPICAL 
MODERN RESORT HOTELS 


FOLLOWING WILL BE FOUND 
PLANS AND ILLUSTRATIONS 
OF THREE OUTSTANDING 
ANGg RICAN “HO LELS OF 
THE RECREATIONAL TYPE 


QD 


163 


AUN D, OV US yet NAG, 


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= 


PLANNIN 


BO. Bs 


164 


Iddississij ‘Ixojig ‘[a}0F{ eISIA BPUANg 


SUNUEEURUOUERERGO ONO TORT Gama SOUNDOTINOUENEDEHITINT 


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HEO ot Ey Ly PLA NeN NG sAUNTD OWT Pel Delany G 


16: 


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CAQD ROOM # 
t 


| 
ODEN 

}] Teenace 

1 


DINING ROOM 


Ls rc 

DINING 

ROOM 
x 


i 
fl 


Typical Floor Plan 
Main Floor Plan 


Buena Vista Hotel 


Biloxi, Miss. 
Carl E. Matthes, Architect 


Bieta is a four story structure of reinforced concrete and hollow tile construc- 
tion. It contains 120 rooms, 60 of which have private baths. The archi- 
tecture is of modified Spanish Mission style suitable to the environment. The 
exterior is of white stucco with cream colored trimmings. Total investment in 
this building is approximately $450,000. 

The plan is laid out in a manner which provides excellent light and ventilation 
and should meet climatic conditions in a very efficient manner. The main floor 
features include an extensive lounge which has both front and rear exposures. 
This lounge is located directly adjacent to the main lobby and both rooms 
open on a large porch which flanks the central entrance court. The office 
is well arranged to control both lobby and kitchen functions. The dining 
room has been planned with full exposures on both sides. An interesting 
feature is the broad porch which runs the entire length of the dining room, 
ending in a small open terrace. The typical floor plan has been designed 
with bath between rooms and with individual room and bath units so arranged 
that suites can be established easily. Corridors have been kept open at the ends 
to provide additional ventilation. At least two of the corridors terminate in sun 
parlors, which are convenient for guests who do not wish to go down to the 
main lounge. 


The complete contract for the Furnishinas and Equipment of the 
Buena Vista was executed by the PICK-BARTH Companies. 


Egmont 


<u, 


<a — 


166 


PSO fat haere aE 


PLANNING 


AULT B BURDENS 2s 


AND 


On0 IV Lt LNG 


Mann & Stern, Architects 


Arlington Hotel, Hot Springs, Arkansas 


EVOL PS LeACN ON ON Ge AUN DETOUR E LT TIN G 


DRIVEWAY OUT 


DRIVEWAY IN 


a 

[|| PARLOR 

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enecn | 

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KITCHEN | 


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xx 


PREPARATION- ROOM 
PLATFORM ABOVE EITCHEM AT IX 


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MAIN .DINING ROOM 
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Arlington Hotel, Hot Springs, Ark. 
Mann & Stern, Architects 


eee exterior of this hotel is shown on the opposite page. It contains 501 guest rooms 
and a large, completely modern medicinal bath-house. The rooms average 15 by 18 
feet. The building is of reinforced concrete with gray face brick exterior. 


The Arlington Hotel Kitchen was Equipped by PICK-BARTH Engineers. 


- oO 
y 

oy 

Sl es 


& 
nl ep 


vi a 
® 


rel eo P 


CORLIDOR 
9 Cm cs zyet Vey! Je 
tau 
720 1719 | 161717 | 716 | 715 | 714 | 713, 712 
PBR Pee | ae] ae] oe] ae] pel pad on 


Second Floor Typical Floor 


Ci ‘ 

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su bE be . 
iii 


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7 


Ta ca 


r = oO mF 
ca) 222} 224) 220] 219] 210 | 217 [216 f2rs | zie] 245 
oe poe] se] pe] pe) oe | pe] ee eR oe 


168 


HOTEL PLEANNING AND OWD Re UNG 


The Bon Air Vanderbilt 


Augusta, Georgia 


Plans for original building by McKim, Mead & White 
Plans for addition by Warren & Wetmore 


O N this and the opposite page are shown illustrations and the typical 
floor plan of one of the large resort hotels of the South. The Bon 
Air Vanderbilt as originally constructed from the plans of McKim, Mead 
& White is shown in the upper picture at the left. The lower illustration 
shows the building after alterations and additions had been made from 
plans by Warren & Wetmore. This hotel is laid out in the elongated 
style favored by southern resort hotels, and providing a full measure of 
light and ventilation for all rooms. All rooms are provided with bath, 
and the average size of rooms ranges from 9 to 15 feet by 16 to 18 feet. 
The hotel carries the usual complement of large restaurants, lounges, 
sun-rooms, and other service features necessary for the operation of a 
high class resort hotel. The general construction of the building is of 
concrete and hollow tile with exterior of stucco. 


| 


X 


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s 
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em ah —pelaleneee—f 


2 - ate ee eee 


as 6.49 6.8 


WAVE? VE TET We) ETE 


rt 

a 

‘a 
_ff 


- 
(i 


| 
| 


Main Entrance of the Bon Air Vanderbilt 


The complete Furnishing and Equipping of the Bon Air 
Vanderbilt was handled by the Hotel Specialists and Engineers 
of the PICK-BARTH Companies. 


Floor Plan 


HO; Ee Ue PLA NIN TENG 


AGN GD aa) Uae) Tao oNe 


169 


The Bon Air Vanderbilt as Originally Constructed 
McKim, Mead & White, Architects 


ee 7 aS 


ny 


The Bon Air Vanderbilt with Alterations and Additions 
Plans for Addition by Warren & Wetmore, Architects 


HOTEL JPA NNGILNIG. HAND Oc Ua rar lv 


Exterior before Remodeling 


Exterior of Hotel Lincoln after Remodeling 


Hotel 


Lincoln 
Lincoln, Neb. 


Remodeled from plans by 


H. L. Stevens & Co., Architects 


These illustrations indicate how much the ap- 
pearance of an old hotel can be improved by 
very simple remodeling. In this case the ex- 
terior of the building was cleaned; the old 
balconies were removed, and other minor im- 
provements were made. This restriction of 
exterior remodeling allows funds for interior 
work where it is usually more greatly needed. 


Chapter XI 
Remodeling Hotels For Increased Profits 


The completion of a new hotel in almost any 
community introduces a factor of obsolescence in 
practically all of the existing hotel structures. As the 
process repeats itself, the hotels that have been in 
existence for the greatest length of time feel the 
influence of this obsolescence factor to the greatest 
extent because the typical public demand is for 
modern hotel accommodations. 

Thousands of hotels throughout the country are 
suffering from lack of sufficient income simply be- 
cause the buildings themselves have not kept pace 
with modern trends in hotel accommodations even 
though the service may be of the best. The total 
loss of revenue, due to this situation, is enormous; 
the opportunities for recovering this loss through 
modernizing existing hotel structures are even 
greater. 

In spite of a general impression to the contrary, 
the remodeling of an existing hotel building fre- 
quently produces a higher return on the investment 
than the construction of a new hostelry. There are 
several reasons which bring about this condition. In 
the first place, the older hotels represent a lower 


value for the volume of building available than new 
structures, partly because they were built under 
lower cost conditions; partly because they have 
written off a large proportion of their value through 
depreciation; and largely because they are situated 
on land which represents a materially lower invest- 
ment than would be required to purchase in the 
open market a suitable site for a new building. An- 
other and most important factor is that remodeling 
and modernizing of existing hotel buildings can 
often be undertaken at relatively low cost. These 
factors, taken together, give to the hotel owner an 
opportunity for retrieving much of his lost busi- 
ness through offering modern hotel accommodations 
at standard or below standard room rates with a 
larger profit margin than accrues to the competitor 
who has recently opened a modern building con- 
structed under present-day costs. 

Obsolescence is constantly taking place in all ho- 
tel buildings whether or not new competition be- 
comes a factor in the situation and emphasizes the 
lack of modernity in the existing hotels. It is safe 
to say that the average hotel building over ten years 


Egyptian Room in the Hotel Lincoln, Lincoln, Neb. 


Practically all of the furnishings and equipment for the remodeled Hotel Lincoln were supplied by the PICK-BARTH Companies. 


Several 


small dining rooms similar to the above were especially designed and decorated by PICK-BARTH interior decorators. 


171 


HM Oe BG 


an ee eS F 2 ae 
Lobby a the Hotel Lincoln before (left) ey after RR aSalee 


old would profit through a certain amount of re- 
modeling work designed to bring its accommoda- 
tion and service facilities in line with present-day 
standards. It is quite natural that the hotel owner 
finds it difficult to appreciate the changes which time 
works in his building. Daily contact with his own 
building so accustoms him to its arrangements, deco- 
ration and facilities that he seldom realizes that his 
building is growing old until some new structure 
is erected nearby which is in sharp contrast with his 
present structure. 

Hotel owners are missing many opportunities for 
increasing their profits, for holding their position 
of dominance in their community, and for deferring 
the introduction of new competition in the form of 
new buildings by this tendency to let their own build- 
ings become inefficient. Hundreds of new _ ho- 
tels are promoted every year throughout the country 
where they have no justification so far as total room 
accommodations are concerned simply because the 
existing hotels fail to offer the quality of accom- 
modations which the traveling public is demanding. 


The Pirststep in Remodeling 


The proper method of approaching a hotel re- 
modeling project is closely parallel to that outlined 
in other chapters in connection with the develop- 
ment of new hotel operations. The first step in- 
variably is to make a correct survey of the local 
situation with respect to competition, potential busi- 
ness, changing type of patronage, type of accom- 
modations demanded, room rates which are logical. 
The survey should be made as impartially as pos- 
sible, preferably by an outside expert who can 
examine the situation from a fresh and unbiased 
viewpoint. The survey should continue throughout 
the preliminary stages as new facts are gathered and 
no commitments made until a complete picture of 
the economic situation resulting from the proposed 
remodeling operation can be obtained. (See Page 
175.) 

The first stage of the investigation having been 
completed and a fairly definite idea gathered as to 
the type of facilities or accommodations which are 
required to constitute modern hotel accommodations 
in a community, the next step involving studies of 


PLANNING AN: DOOR Fie uNsG 


the existing building itself is undertaken. The pres- 
ent hotel should be subjected to a critical examina- 
tion with a view to determining the opportunities 
for profitable remodeling in line with the general 
ideas developed in the. preliminary investigation. 
Some of the important points to be considered in 
examining the present building are covered in the 
following paragraphs. 


Reducing Non-Income Space 


Most old hotels have a great exeess of non-income 
producing space in lobbies, dining-rooms, corridors 
and often in the guest rooms themselves which can 
be converted by remodeling to produce a substantial 
increase in income. Few old hotels take advantage 
of their street frontages to obtain the high rental 
values accruing to shops and stores. Very often 
lobby space can be sacrificed or dining rooms which 
are not used to capacity can be reduced in size to 
permit the introduction of small stores having out- 
side entrances which will pay a substantial income. 

Within the building, it may be possible to intro- 
duce new concessions such as beauty shops, barber 
shops, florist stands or theater agency, further con- 
verting non-income producing space into tangible 
assets. 

Particular attention should be given to the oppor- 
tunities for converting present guest rooms with or 
without baths to rooms with baths. In the older 
hotels this can very often be done without important 
structural changes because of the excessive size of 
the old-fashioned bedroom. 

Private dining rooms, banquet halls, ballrooms 
and other entertainment space which does not pay 
may frequently be profitably converted to additional 
guest room space. 

In the back of the house study should be given 
to the possibility of revising the food service space 
to increase its utility, eliminate waste space and 
possibly to introduce new types of food service such 
as lunch room or soda parlors which are not at pres- 
ent in operation. 

This part of the work will indicate the extent of 
planned changes desirable within the building. The 
next matter to consider is the physical condition of 
the structure in order to establish the probable cost 


ReESMFO Dee LIEN cG 


of making the necessary changes and bringing the 
building into suitable condition throughout. In or- 
der to undertake any remodeling work, it will be 
necessary to have complete working drawings or 
measurements of the entire structure. An engineer 
or architect should prepare a report on the present 
structural condition of the building to determine if 
it is sound enough to warrant remodeling. 


Problems of Mechanical Equipment 


The mechanical equipment should likewise be care- 
fully examined. Among the factors to be considered 
under this heading are the following: 

If bath rooms are to be added, is the present 
water supply adequate for the purpose and will 
the sewerage disposal system or sewer connec- 
tions take care of the additional load? 

Is the present plumbing system, particularly the 
piping in good condition ? 

Will the introduction of new piping be feasible 
in view of the present location of masonry bear- 
ing walls, steel columns, girders, etc. ? 

The existing heating system should similarly be 
examined by a competent expert to establish its 
present condition and to determine whether or not 
it can carry any new load to be imposed for im- 
proved heating or for steam, for kitchen equipment 
and hot water for additional bath rooms. 

The elevator equipment should be examined as to 
the necessity for increasing its capacity through 
higher speed operation or the introduction of new 
shafts for both passenger and service uses. 


Architectural Appearance 


Attention should next be turned to the architec- 
tural appearance of the building. If the exterior is 
not attractive or appears to be too old fashioned to 
attract favorable consideration of prospective guests, 
estimate should be made covering the cost of feasible 
architectural changes, the cleaning of exterior ma- 
sonry, the replacement of defective exterior metal- 
work, the reconstruction of entrances or store fronts 
and painting. 

Inside of the building study should be prepared 
by a skilled architect for modernizing the appear- 


HO Rak s 173 
ance of all public space. It is often surprising to 
see how much can be done with old lobbies, lounges, 
writing rooms and dining space to give them new 
individuality and charm through relatively slight 
changes by the use of new decorative motifs. 

Similar attention should be given to the condition 
of the woodwork, doors, windows and trim through- 
out the building. Possibly some of these items will 
have to be replaced. More often repainting will 
provide a satisfactory appearance. In the guest 
rooms, new floor coverings, the introduction of 
simple attractive lighting fixtures and the use of 
proper wall finishes will convert an old fashioned 
room to modern appearance at very low cost. 


Refurnishing and Redecorating 


The examination of the building should then pro- 
ceed to determining what is needed in the way of 
new furniture, hangings, decorations and the like in 
public space and guest rooms. The estimate should 
consider the desirability of refinishing and re-uphol- 
stering such furniture as may be retained because 
of its satisfactory design and condition. 

The result of this careful analysis will indicate 
the approximate investment which must be made to 
modernize the hotel. It is not generally sufficient 
to use casual figures in this work; it is far more 
desirable to have the necessary plans drawn, sched- 
ules of new furnishings and actual estimates obtained 
covering every item of expense which can be fore- 
seen as a part of the remodeling and refinishing cost. 
Accuracy in this respect will eliminate much dif- 
ficulty later on when the project is actually under- 
taken. 

Returning again to the preliminary survey first 
referred to, we now have two complete sets of facts 
which must be brought together in the form of a 
new financial statement of the profits to be antici- 
pated as the result of the proposed remodeling oper- 
ation. It is highly important to analyze the business 
aspects of the budget before commitments are 
made. A financial statement covering the following 
items should be prepared: 

On one side of the balance sheet should be shown 
the total investment involved in the completed re- 
modeled building including a sound value for the 


Banquet Room in the Hotel Lincoln before (left) and after Remodeling 


174 HOTEL PLANNING 
present land and building. The actual cost of re- 
modeling and redecorating and the cost of all 
incidental expenses pertinent thereto such as the cost 
of the survey, architect’s fees, lost interest during 
construction, loss of revenue during the remodeling 
operation and the cost of any new financing. The 
next item should be a conservative and carefully 
checked system of the probable revenue to be de- 
rived from the building after the completion of all 
improvements. This should reflect the new room 
rates, the income from sub-rentals and concessions 
and the increased use of improved food service facili- 
ties or entertainment space. 


Income and Cost Comparisons 


The other side of the balance sheet should include 
all items of expense grouped under several head- 
ings: first, give the affixed charges including interest 
and amortization of mortgages and loans, taxes and 
insurance. A second item is generally an allowance 
for vacancies, unless this has been taken care of in 
the estimate of revenue. Third item covers all op- 
erating expenses including heat, light and power, 
labor, supplies, advertising expense, allowance for 
maintenance and other incidentals. 


AND 2O-UST Pel TL NsG 


Side by side with this new financial statement 
should be a balance sheet for the past year or for 
previous years taken as an average to show clearly 
the financial result of the proposed changes as com- 
pared with the income derived under present con- 
ditions. 

Armed with these facts, the hotel owner is pre- 
pared to undertake the necessary financing which 
will make his remodeling project possible. He will 
know definitely how great an investment will be re- 
quired and how much he will have to borrow in 
addition to the funds which he can invest in the 
enterprise. He will have a conservative statement 
to show his bankers as to the increased income re- 
sulting from the changes. He can now actively 
proceed toward the culmination of his contemplated 
improvements. 


The Danger of Procrastination 


Probably the greatest bar to these profitable re- 
modeling operations lies in the fact that all too fre- 
quently they have been deferred until the hotel is in 
a weak financial condition. It is very likely that 
the property has been mortgaged to the maximum 
and indeed it very frequently appears that banks 


ee 


eR 


Lobby of the Hotel Lorraine, Chicago, after Remodeling 


The Hotel Lorraine is a very good example of an old hotel which has been completely remodeled and refurnished with the result that it is now 


a modern and up-to-date hotel. 


The complete contract for furnishings and equipment was handled by the PICK-BARTH Companies. 


REM 0'D EL ING 


HsOel Ealas I 


Check List for Hotel Remodeling Projects 


Gn 


i; 


An impartial preliminary survey should be made 
preferably by a hotel expert, collecting data on the fol- 
lowing major points: 


1. Competition—existing accommodations in commu- 
nity. 

2. Potential business—increase in population; manu fac- 
turing and growth of commercial life; transportation 
changes ; automobile traffic; tourist and resort trade; 
increased demand for dining facilities. 

3. Type of patronage—changing character; commer- 
cial, residential, tourist, etc. 


II. 


I. Present non-income producing space—lobbies, 
lounges, ballrooms, sample rooms, private or un- 
used public dining rooms; guest rooms not in de- 
mand for lack of baths, etc. 

2. Opportunities for converting unused or surplus 
space into revenue producing space, introducing 
stores and sub-rentals in parts of lobbies or dining 
rooms. Converting ballrooms and other semi-public 


ITI. 


On 


4. 


PRELIMINARY SURVEY 


Rates—conservative rate scale based on proposed 
accommodations. 

Value of location for sub-rentals, including stores, 
concessions, and the probable rental derived there- 
from. 

Present status—volume of business, rates, profit or 
loss; factors which have influenced decline in profits. 
Desirable facilities needed to command new patron- 
age and increase revenue. 

Is the present location still suitable for hotel pur- 
poses? 


PLAN CHANGES 


rooms to guest rooms. Adding baths and toilets to 
unused or low rate guest rooms. 


Improving service facilities—food service areas mod- 
ernized, introducing cafeterias or coffee shops and 
eliminating waste space. 


Modernizing mechanical equipment—new elevators, 


plumbing and heating lines, etc., as they affect the 
plan. 


PHYSICAL CONDITION OF 


BUILDING 


1. Complete measured drawings and structural draw- 
ings of existing building. 

2. Inspection of footings, walls, floors, columns with 
respect to condition and feasibility of remodeling 
work, 

3. Present condition of mechanical equipment, and 


4. 
os 
6. 


changes necessary. 


Present capacity of utilities—water supply, sewer 
connections, heat, light and power. 


Present condition of exterior, including roof, fire- 
escapes, windows, etc. 


Is building sufficiently sound to warrant remodeling? 


IV. ARCHITECTURAL CHANGES 


1. Exterior appearance changes desirable to command 
attention. Cleaning old walls, replacing cornices and 
ironwork, redesigning entrances, store fronts, etc. 

2. Feasibility of modernizing public space—redesigning 
lobby, restaurant and lounge for attractive effect at 
moderate cost. 


3. Present condition of woodwork, doors and windows 


4. 


throughout the building. Will replacement or only 
repainting be required? 

Guest rooms—changes necessary to provide attrac- 
tive appearance and comfort. Redecorating, new 
lighting fixtures, new floor coverings. 


Design of new sub-rental space. 
sions, etc. 


Stores, conces- 


V. FURNITURE AND DECORATION 


1. Public rooms—requirements for furniture, hangings, 


cluding modern silver, linen, glassware, dishes. 


floor coverings. 3. Guest rooms—refinishing present furniture where 
2. Restaurant—new furnishings and decorations, in- feasible; new furniture and accessories required. 
VI. FINANCING 
1. Complete and conservative cost estimates for changes operating expense and preferred stock commit- 
contemplated above. ments. 
2. New balance sheet. 3. Comparative balance sheet—present business situa- 
(a) Investment—land, buildings, alterations, fur- tion compared with estimated condition after altera- 
nishings, fees, lost interest, loss of income dur- tions. 
ing remodeling. 4. Complete sketch plans showing all changes with out- 
(b) Revenue—room rates, occupancy, sub-rentals; line specifications. 
deduct vacancies. 5. Other supporting evidence—accountant’s, architect’s, 
(c) Fixed charges—interest and amortization, taxes, builder’s, and hotel consultant’s appraisals and re- 
insurance. ports. 
(d) Operating expense—heat, light, power, supplies, 6, Statement of new financing required, supported by 


labor, maintenance. 
(e) Estimated profit—net revenue less fixed charges, 


above data for presentation to bankers, mortgagors 
and stock-holders. 


176 HOTEL PLANNING 


are carrying the building at a loss simply because 
they have found no method of foreclosing on a basis 
which will permit them to release a substantial part 
of their investment. Often, under these distressing 
conditions, a well-planned remodeling operation can 
be successfully carried out because it will probably 
represent a life-saver to those whose funds are al- 
ready hopelessly tied up. In any case, it is logical 
to seek the new funds necessary to carry out a mod- 
ernizing proposition through those who already hold 
mortgages or a stock interest in the present hotel. 
A number of cases have been reported where all of 
the funds needed have been procured through the 
bank or mortgagor holding the senior securities be- 
cause the new balance sheet has indicated a hopeful 
chance of recovering their investment to better ad- 
vantage in a more logical way than is offered 
through any other recourse. Subsequently with the 
hotel re-established as a paying enterprise, the banks 
have been able to dispose of their mortgage profit- 
ably or the hotel owner has been able to pay such 
satisfactory dividends that the issues acquired new 
value and are gladly retained by their holders. 

In addition to this factor, there is a definite com- 
munity profit in having improved hotel facilities 


- 
Sead 
—_ 
= 
Fea 
a 


%il 


AON DD? OOO Tae Ley PNG 


which may lead to popular support providing the 
hotel manager or owner has convincingly presented 
his facts not only through the medium of his finan- 
cial statement, but also through attractive sketches 
showing how the improvements are to be carried out 
and the resulting appearance of the new building. 

It should be remembered that in order to make 
a remodeling project logical, it should show a return 
of from 20 per cent upwards on the new invest- 
ment required. This margin is sufficient to interest 
bankers even when the existing hotel has been a 
losing venture for it at least assures them of a nor- 
mal interest on their present investment. It should 
also be remembered that the actual cost of a remodel- 
ing project is only a part of the increased value 
which accrues to the property when the work is 
completed. Present real estate values are enhanced ; 
the structure acquires a real market value; and gen- 
erally the entire neighborhood is improved. 

It is important, during the process of obtaining 
new financing, to have all details so carefully worked 
out that the estimates can not be attacked as being 
unsound in any respect, presuming the estimates 
have been obtained from reputable sources but the 
promoter should be very cautious to indicate that 


The fine old Hotel Pfister, Milwaukee, was recently rejuvenated by Remodeling 


A fine new Coffee Shop and kitchen, as well as the majority of the furnishings for the Hotel Pfister, were supplied by the PICK-BARTH Companies. 


Pa ey en re ee 


REMODELING HOTELS 177 


Guest Rooms in the Remodeled Hotel Pfister, Milwaukee, Wis. 


eerie 


Just how a hotel built a quarter of a century ago, has been completely remodeled and refurnished into one of the most modern and beautifully 
furnished hotels in the middle west, is shown by the illustrations above of some of the large homelike guests rooms of the remodeled Hotel Pfister. 
The PICK-BARTH Companies supplied a large part of the furnishings and equipment. 


178 HOTEL PLANNING 


the estimates are tentative and that before any actual 
commitment becomes necessary, the complete work- 
ing drawing and specifications will be worked out 
and definite contract figures obtained covering all 
of the structural changes and all refurnishing and 
redecorating involved. Stockholders and bankers 
may refuse to enter into a refinancing plan because 
the project is not carefully enough developed to 
prove its soundness. There is frequently strong 
opposition to be overcome. There is a sense of fail- 
ure to be eliminated and changed into an optimistic 
consideration of the possibilities of success. This 
cannot be done without an adequate schedule of the 
proposed operation developed in such detail as to 
be readily understood and backed by opinions which 
carry weight. 

Because of this situation, it is desirable to employ 
only the best counsel on all phases of such an im- 
provement program. It would be well to employ a 
recognized hotel consultant for the preliminary sur- 
veys; to have the financial statements substantiated 
by the opinions of expert accountants thoroughly 
acquainted with hotel operations. It is equally ad- 
vantageous to employ an arcintect of good standing 
and finally to entrust the actual remodeling work 
and the redecorating and furnishing only to firms 
of the highest calibre. To deviate from such a 
policy is to endanger success for the very situation 
which brings about the necessity for remodeling and 
modernizing tends to undermine the confidence. This 
must be counteracted by the employment of organ- 
izations of recognized ability and integrity. 

In the preceding outline, the principal points 
which might occur on an extensive remodeling pro- 


AND OUTFITTING 


ject have been touched upon. This does not mean 
that all remodeling operations necessarily are com- 
plex or that they involve fundamental changes in 
its structure or its equipment. It is quite possible 
to do a great deal towards bringing a hotel up to 
date in its appearance and facilities by simply re- 
decorating and refurnishing the interior and by 
installing modern service equipment. Other suc- 
cessful remodeling operations require only the 
elimination of non-income producing space by the 
introduction of stores or by the conversion of unused 
ballrooms, private dining rooms and other semi- 
public areas for new guest rooms. In fact, the 
extent of a remodeling operation varies with every 
building. To do more remodeling than is really 
needed tends to cut down the ultimate profits just 
as much as to do too little. This matter is generally 
guided by the careful surveys described at the be- 
ginning of this chapter which, if properly handled, 
will show the work to be done which will result in 
the greatest net profit. 

It is just as essential in the remodeling and re- 
furnishing of a hotel as with a new hotel to have the 
whole thing handled by one organization of hotel 
furnishing and equipment experts such as the PICK- 
BARTH Companies. The large number of fine 
hotels that we have completely remodeled and re- 
furnished throughout the country is ample evidence 
of our experience and ability in this highly special- 
ized type of work. Our men are at the service of 
hotel men and their architects in making the pre- 
liminary survey to see just what is necessary to 
make the hotel modern and first class in every re- 
spect. 


The Hotel Eims is another hotel which has been completely remodeled, refurnished and equipped into one of the finest and most modern resort ho- 


Z 0 
21s im the conntr 


The complete refurnishing contract was handled by the PICK-BARTH Companies. 


ie 3) 


i li a Ns 


iin 
git 
ce 


The Park Central. New York 


fire FOLLOWING PAGES PRESENT 

A GROUP OF THIRTY-ONE OUTSTAND- 

fees TIOTELS OF VARIOUS TYPES, 
heNGIIN GOIN STZE FROM 
SNe NO RED RIF TY TO 
PAE Eel tOUSAND ROOMS 


QD 


179 


180 


HOTEL PLAN NENG “AUN DO Ue bia NG 


The Hotel Book-Cadillac, Detroit, Mich. 


Louis Kamper, Architect 


i Vie 
llama aamianm iz 


eo 
in utes 


4 eee building is of steel skeleton type with floors 
of reinforced concrete. The exterior is of face brick 
trimmed with Indiana limestone and architectural terra 
cotta. The building contains nineteen stores and shops 
with exterior and interior arcade entrances. 


The complete Furnishings, Interior Decoration 
and Equipment for the Hotel Book-Cadillac were 
executed by the PICK-BARTH Companies, compris- 
ing one of the largest hotel equipment contracts 
ever placed. 


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CilvaTOR 
CORRIDOR 


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HOTEL PLANNING AND OUTFITTING I8I 


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The Savoy- Plaza, New York 
McKim, Mead & White, Architects 


HIS is one of the newest of New York’s fine apartment 

hotels. It is designed for complete hotel service of the most 
modern and luxurious 
type. A number of 
ee ee neve a ae Bh ere, TENTH & ELEVENTH FLOORS _ Y scorer 
been incorporated in 
the first and second 
floor plans, including ox 
large restaurants ; ane 
which will cater to t of cal | 
the public as well as 


to guests. The typical a . 5 — = == =— mri 


floor plan shows a es o OY efter] ere ale | -a-foa 


subdivision into apart- 

ments of one to three o —. 

rooms, each bedroom = aS ‘om 
having a bath. Kitch- I U PBX DPX u 
ens are not provided, : ____o 

but some apartments 
have serving pantries 
and a large main 
serving pantry is pro- 
vided on each floor. 


am) ‘i 
{i OF 


UU 


i" i 4d ee BES | 
The plan is flexible in <p Sa 


SALON 


3 109" 


arrangement, so apart- 
ments of various sizes 
can be arranged if 
required. 


The Kitchens of the 
Savoy-Plaza were 
Planned and Equipped 
by PIC K-BARTH 
Engineers. 


DD 


HOTEL 


The Stevens 
Chicago, III. 


Holabird Roche, Architects 


HE Stevens Hotel, which ts 
the largest hotel in the world, 
contains approximately 3,000 
rooms. The construction is of 
steel with exterior of red brick 
trimmed with Indiana limestone. 
This hotel fronts 402 feet on 
Michigan Avenue and 174 feet on 
Seventh and Eighth Streets. An 
additional wing, 52x174 feet, 1s 
called the Service Building and 
used for that purpose. The struc- 
ture is 23 stories high and the 
typical floor plan is approximately 


7O,000 square feet mn area. 


, 


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PLANNING AND OUTFITTING 


serene anceps terete Tt htt Senne 
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Second Floor Plan 


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Mayflower Hotel, Washington, D. C. 


! i ‘HIS project, as shown by the plans, includes a large hotel and a three-section apartment hotel, having 
direct hotel service. The first plan shown below indicates the main floor of the hotel section. The 
second plan shows a typical floor of the entire group. 


Di ares racer 


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Warren & Wetmore 
Architects 
Robt. F. Beresford, Associate 


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- 


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vee crac 


The complete contract for Interior Decoration, Furnishings and Equip- 
ment, amounting to over one and a quarter million dollars, was ex- 


ecuted by the PICK-BARTH Companies. 


184 


HOTEL PLAN NEN 'G (ASN DOCU ee LeNuG 


Hotel Bismarck, Chicago, IIl. 


Rapp &% Rapp, Architects 


HIS is one of the most interesting of the new commercial hotels of Chicago. It includes within the 

structure a theater having a seating capacity of 1500 and there is a taller office building section ad- 
joining the hotel and fronting on another street. Interior illustrations showing unusual decorative treat- 
ment of the public rooms will be found in the furnishing section of this book. 


Ground Floor 


Typical Floor 


1) ms) Nop) OY cams 


er ler DONC 


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UPPER PART OF 


BOILER ROOM 


Webster Hall 


Pittsburgh, Pa. 


4 Fite is one of the largest and most interesting of the bachelor hotels recently 
constructed in this country. The plans herewith show clearly the general lay- 
out of public and private rooms. The striking treatment of the public rooms, 
shown in colors on pages 233-236 are of particular interest. 


Re es Henry Hornbostel, Architect 
Eric F. Wood & Co., Associate Architects 


WOMEN 
LOCKERS m ~ 


UPPER PART OF 
BOILER ROOM : 


Ae Dd 


oes PRIVATE DINING i 
——. 


“a 


Ss 


fe 
O 


WRITING jg 
' ROOM | 


fl FI 
hay mH fs Fr 

ale ee. {*> Ea 
The complete contract for - ‘ 
the Interior Decoration, a 


Furnishings and Equip- 

ment of the Webster Hall , 
was executed by the Typical 
PICK-BARTH Companies. Floor Plan 


Main 
Floor Plan 


co 


HOTEL "PLANNING AN DOU Ria ayNeG 


3} OPE a al A eet 


Fourth Floor Plan 


The beautiful furnishings 
of the Public Rooms and 
a majority of the guest 
rooms of the Hotel 
Schroeder were supplied 
by the PICK-BARTH 
Companies. 


CORRIDOR 


SAMPLE 


Holabird & Roche 


ELEVATOR 


ERVICE 


s 


— = = 
One Half of Typical Floor Plan 


Architects 


Other illustrations of the 
Hotel Schroeder, showing 
the luxurious Public 
Rooms, will be found on 
Pages 274, 275 and 276. 


BVO MRE seal ASN NUL NIG. SARNOD (Oo. E Lt fin 'G 


187 


} 
| Stevants Room 


Hotel Duluth Lepartsah 


Duluth, Minn. 


Martin Tullgren & Sons, Architects 


THOROUGHLY modern structure 

containing 450 guest rooms, situ- 
ated with a beautiful outlook over 
Lake Superior. Even with part of the 
main floor given over to four stores, 
there is room for a most impressive 
lobby, a large main dining room and a 
coffee shop, together with a kitchen of 
generous size and capacity. The hotel 
was designed to occupy an important 
place in the social life of the city, and 
on the third floor there is a big banquet 
hall as well as six smaller dining rooms 
for smaller parties. 


7 FFE ER ih, 
hay PP EEEF . 
BrErPFE ih, 
FFEF RE 
FEFEFE My 
EERE Moy, 
CARER. 


The majority of the Furnishings and 
all of the Food Service Equipment 
were supplied by the PICK-BARTH 


Companies. 


oe oe 
i ~KITEHEN-_ 
| Se tS Lp 
] 


|) Cosine: ns Committee Ru 


ENTRAaNce F 
ees ee eae 
TAL OYE 


ERVANTS ] S 
Cheaer 
nfs, 


—a 


= yl gl 
l 1 
vest aul) yavesr 
= | es gy a aS + = 
a =e — oe 


Typical Floor 


188 HOTEL PLANNING AND. OM 22 ER Paw Gc 


be 
By re | ‘ i 
a "fe 
fi 
‘ ~ - ! 
*) 
Fone fy 
“ 
a i 2 i 
¥, Pics 


palerypa 


4 


2. 
. 
2 
Cd 
iad 
ul 
wt 


Hotel Benjamin Franklin, Philadelphia, Pa. 


Horace Trumbauer, Architect 


The Kitchens and Coffee Shop of this large commercial hotel were Planned and Equipped by PICK-BARTH Engineers. 


|) |t Ga. pe EY fers 
Heo bred ||| | eee eral 
pudedcn 


Ground Floor Plan Typical Floor Plan 


ee a LT a ee 


Poel PLANNING AND OUTFITTING 189 


Hotel Olympic 
Seattle, Washington 
Geo. B. Post & Sons, Architects 


a see hotel was opened in December, 
1924 and is owned by a local commu- 
nity group of approximately 3,500 investors. 
The total cost was $5,374,000, of which 
$800,000 is represented in the furnishings. 
The building is 14 stories 
high, contains 617 rooms 
and the plans allow for 
an addition to contain 
300 more rooms. The 
exterior is of face brick 
with granite, Belgian 
marble, and terra cotta 
trim. 


PS ee ees 


SERVICE maLt 


H eee ve jas & el 


« ani som 0 


asa 


& 


A wt 


ee he ee oe ce ee oS hee 


a4 WN BA MA Bk 


(CaS = 
= emt 
all AUT Urea OD 
a 
— 
= | 
1 
ees 
| 
pucts a 
| oes 
= s 
Ea | 


5 | 
4 e, Ug } 

be = { 1 a! yt : 
. ° THEATRE 
<< v ze yo 
) = F 
2 A = K | 

d 2 Lf 
a! a3 "| i ~<a 
3! a H 
ae I j 

Gx a 


we 


es 
CAFCTERIA 4 LUNCH 


aS 
a Te = 
iL _ ~ 


c= 
-  — 


Plan of the First Floor 


Furnishings, Chinaware, Glass- 


2 Po > papse 


Typical Floor Plan 


ware, Silverware and Linens 
were supplied by the PICK- 
BARTH Companies. 


HOTEL PLANNING AND GUTFITTING 


Mayo Hotel, Tulsa, Oklahoma | 


George Winkler, Architect 


GULST Room 
Ay 20.85 


Bee ‘ " Oe 

PSY cuss | conse Be 

7 | Room 2908 oh 200m 

i: isonet Foseme Bo 
eS xd atl 

_ ° er eX 

1] 


Pronmtnepe 


x 
A A 
LS Epeaety 


ae 


Fea Pa 
gia aa 


= 
yl: 


a 


al — 
Sao 
Are 


=e 


229200900. 


Caer tanbe Ave. 


| of 
he 


\ 
¥ 


Bice Mayo Hotel, completed in 1925, is 20 stories 
high and has approximately 600 guest rooms. 
The building is of fireproofed steel construction with 
metal doors and trim throughout. Floors are of con- 
crete, and exterior of face brick with limestone and 
granite trim. 


The Kitchen and Coffee Shop of 
the Hotel Mayo were Planned and 
Equipped by PICK-BARTH Engi- 


neers. 


BeOel hy PANE NaN GG SAND: OUI PlTr in G 


Hotel Mayfair 


St. Louis, Mo. 


HIS is an 18-story commercial hotel 

containing 400 rooms all with tub bath 
or shower. The total investment is approxi- 
mately $2,250,000. The exterior is of face 
brick with terra cotta trim. 


The Kitchen and Coffee Shop of the Hotel 
Mayfair were Planned and Equipped by 
PICK-BARTH Engineers. 


Ed 
{il 


si 
PE 
3 


Ais 
ap | 


Ee 
= 
nz 


i 


Sie 
Sis 


Kees a SJ 
Bs Y 


——-s —— 


Typical Floor Plan 


IgI 


2 HOTEL PLANNING AND “OOTP TT TENG 


Hotel Rowe 


Grand Rapids, Mich. 
B. K. Gibson & Co., Architects 


q pes eight story com- 
mercial hotel was com- 
pleted in 1923 and contains 
350 guest rooms. An inter- 
esting innovation is the use 
of the mezzanine floor for 
pipe loft and mechanical 
equipment space. In addi- 
tion to the restaurant and 
coffee shop, five stores were 
included on the main floor 
which help materially in 
carrying the overhead cost. 


The Kitchen and Cof- 
fee Shop were 


Planned and Equipped 
by PICK-BARTH 
Engineers, 


wre ewe 


= =f 
Ce 
inant H 


aca! 


First Floor 


| —_ 5 


itz 


= 
5 eT 


aa 
ea 


_ 
ace: 


sae 
Fr 


Ty 
liz ah 


na 
] 


Mezzanine Floor Typical Floor 


HOTEL PLANNING AND OUTFITTING 


Hotel Ansley, Atlanta, 


Brinton B. Davis, Architect 


eS commercial hotel contains 250 rooms with bath, 21 sample rooms, and 
20 two-room suites. It was completed in May, 1913, and built of reinforced 
concrete with exterior walls of face brick and terra cotta. A rear wing was added 
six years ago. 


A large share of the Furnishings were by PICK-BARTH. 


=—=—= ee —— —= 


zy me) lie x 
oe) a X 
1) \ Roor BOON 
— f aa fe i 
I) Poel Be Posy, 
Lie. ’ gD 
5 


“_corgicon os 


DINING 


[ f] fil 
| STaTELOOM 


4 


POAMPLE -POORH ESA MELC-ROOM 


MEZZANINE 


ea ae 


ort | 2240 NG] 
LADIES Darioeg Sy OTAT EROOM IIlsrarecoo Room | 
| as a | 


TYPICAL LOOR: PLAN. 
ROTEL ANSI. 
ATLANTA GA 


MEZZANINE * FLOOR *PLAN 
MOT Li w ANSLEY 


ATLANTA, GA 


Beit ROWE TAy aot 


req 
BH EA 


194 HOT EL PLANNING AN Di OU Lanes 


Hotel Hilton 


“~ moet | aS eee + Abilene, Texas 


David S. Castle, 
Architect 


fetes is one of the most recently 
constructed commercial hotels in 


| : q 5 es a ae em deel : Texas, having been completed toward 

=e ak a RE py Be a3 | ¥ the end of the year 1927. The build- 

: oes z af ing is of concrete and steel construc- 

a a A tion, having an exterior of face brick 

ee with terra cotta trim. There are 260 

J rooms of which practically all have 
EI 


baths or showers. 


The equipment is that of a first 
class hotel, including two high speed 
: elevators, mail chute, refrigeration, 
rn s n ati etc. The first floor is largely given 

¥ oy over to the lobby and to stores, the 
principal public rooms being  ar- 
ranged on the mezzanine floor as 
shown on the accompanying plan. 
The banquet and ball room with aux- 
iliary service space is located on this 
floor, the balance of space being used 
for bedrooms, dining room and the 
manager’s suite. Several sample 
rooms are provided on the next floor 
and the remainder of the building is 
laid out in a practical L shaped plan 
with interior bathrooms as shown in 
the typical floor plan below. 


This is a practical, straightfor- 
ward commercial hotel building in 
which the amount of money ex- 

iin = = : : : pended for ornamentation has been 
reasonably restricted without sacri- 


¢ LK | SrORASE 4 ficing the dignified architectural ef- 
‘J BA We fect. 

: || - 2 BAL OOM I 
| 


ES = OPEN 
BR ol] LOUNGE | | 
s 
Bea rad —— 


BR 
PANTRY 


Bee MENS LOUNGE 
a a 
r) 
| BR 


PRIVATE 
DINING 
ROOM 


MANAGERS SUITE ese LE 
° s 10’ 
— 4 
SCALE 
o 5 10° 


Mezzanine Floor Plan 


| DX] th | 
|e) LE Lege!) es | 


b 
oe fe es fl Ges a || ae 9 ee me a | 
4 LJ ja ; (a) F sl 4 & 


Typical Floor Plan 


PENT HOUSE 


TT = and Equipment of The Hilton was executed 


The complete contract for the Furnishings 


mh by the PICK-BARTH Companies. 


SAMPLE GAMPLE 
ROOMS ROOM, 


Second Floor Plan 


AUN Agu wecZieN Goat HE COMME ROLLA L “HOTEL Pek O I ECk 19g 


Hotel Louis Joliet 
Joliet, IU. 


Zimmerman, Saxe ££ Zimmerman, Architects 


HE first floor of this commercial hotel is 

largely given over to stores. The public 
space has been minimized in order to establish an 
income basis for a very large percentage of the 
entire building. Thus, the income bearing space 
bears an unusually high ratio to the floor space. 
For this reason, the general plan is well worth 
careful study. 


Above 
Main Floor Plan 


UPPER PART 
or LOUNGE 


I 


The complete contract for 
the Interior Decoration, 
Furnishings and Equip- 
ment of the Hotel Louis 
Joliet was executed by 
the PICK-BARTH 


Companies. 


Left 
Mezzanine Floor Plan 


Typical Floor Plan 


se «(| fo 
tt kf Meroe 


>] ha DX j= 


196 


HOTEL 


PLANNING 


AUN2DT OCOD tal Lan AG: 


Hotel Francis Marion 


Charleston, S. C. 
Wm. L. Stoddart, Architect 


HIS is a 300-room commercial 

hotel, 12 stories in height and cost 
approximately $1,250,000 to build and 
$300,000 to furnish. Of the 292 bed- 
rooms, 272 have private baths, and 18 
have lavatories and toilets. Five stores 
have been introduced on the main front 
of the ground floor to provide sub-ren- 
tals, which will help to offset the carry- 
ing cost. The accompanying plans in- 
dicate clearly the arrangement of pub- 
lic space and of the typical bedroom 
floors. The ballroom with its reception 
hall and serving pantry are efficiently 
planned on the second floor. 


Barcony 


POR CU 


——————— 


& 
+? 
* b&b 
Ld 
Pe 
Ce 
> 

onsen 


8 ' 
[ 
r = 


} 
LOUNGE & DINING ROOM | 


Ss = 
oc 


First Floor 


ny 


Rap 
Ht te 
at he 


The contract for the Furnishings and Equipment of the Hotel Francis 
Marion was executed by the PICK-BARTH Companies. 


ee Gs 


qi 
L 


it 
[th | 
| 


| =<] 


SeRVING PAaNTEY i. 


RECEPTION 
MALL 
seri vee 


SERVICE  jeecete 


= 


Second Floor 


BeEe 


Roor ovee 


Bain Koon 


A.C omy OVER Be Reem 
Ay THRO Pheoe coven 


at) 
Dax] 
La 


Typical Floor 


MiG Ey Lesh LeAeNeN AON: Ga vASN Ds (O,U Eb Tet NG 197 


Hotel 
Fort Hayes 


Columbus, Ohio 


Edwin Pruitt & Co. and 
Herbert B. Beidler, Architects 


HIS commercial hotel, com- 

pleted in November, 1924, is 
of reinforced concrete construc- 
tion with metal pan floor system. 
The exterior is buff colored face 
brick with terra cotta trim. There 
are 280 guest rooms, each with 
bath or showers, and nine sample 
rooms as shown on the second 
floor. 


The complete contract for 
Interior Decoration, Fur- 
nishings and Equipment of 
the Hotel Fort Hayes was 
executed by the PICK- 
BARTH Companies. 


DikiaG } s VOTER: PEIT | OF+ DINING* LOOR- UPPER PART ~ Of LOVAGL- 


i a 


FE I 


yc trpitoe: 


||. I-! 
| 


SSS 


# MALT Of- EITCWLA 


Mezzanine Floor 


“BeEL Loon 


“REETING LOOES Lest 
“TP ANDLE® LOOM: p. 


mp ioeeatyey CLs - bofoas- 


Second Floor Typical Guest Room Floor 


198 HOTEL PLANNING AND OVTELTTING 


ay 


SERHICL nme § ot ntne Loom 
eee vy : & + > 


a ak 
|me ow 
prnrine 8oOM LADIES IPARLOR. il « 
4] ¢ 1 + _) 
ix + en 
1 | Sgeereck 
i ae a 
{ RHO eos 
ces es 
| CY Bate’ 6 iT 
mee voy 3 | 
ERS On Po shrouar | | 
iter Oko ae ie 
takes | ) 
| 


» a " 
Bence Bahad® 2 Sa 


. Sick cakes ae —. wind 
mona = Sraterone en oie = 

Chawern ares a - . sry ime cooeg 

| H 


Forty-Fourth Street 
Hotel 


New York City mee au ee if Bes, oy 
5 | watt tt . | oy \ 4 


Rouse & Goldstone, Architects 


HIS hotel recently constructed in New York 

is a combination transient and apartment hotel, 
primarily designed to serve those who wish to live 
in the immediate central business and theatrical dis- 
tricts of New York. Typical room layouts include 
one and two room suites with bath. Here no effort 
has been made to provide kitchenette or pantry serv- 
ice, the restaurant service being primarily confined 
to the main dining room. This is an example of a 
hotel which has been designed to meet definitely es- 
tablished conditions of demand in a congested dis- 
trict of a large city. Four stores have been intro- 
duced on the ground floor because of the high rental 
values established in this important street. Vestibule 
and foyer have been reduced to small size because 
of the value of the front space in a location of this 
type. 


c , f os 2 OE a Lae A re. a oe IE ee 
The Forty-Fourth Street Hotel was completely Fur- ‘sheet omit jk Aceh 


ntshed and Equipped by the PICK-BARTH Companies. Typical Floor 


BOmrEL PLANNING AND OUTFITTING 


The Furnishings and 
Equipment for the 
beautiful Hotel Ber- 
gonian were supplied 
by the PICK-BARTH 
Companies. 


Peet 


ng pe 


Bed Closet po 
a pee * al ; 


Typical Sample Room 


Hotel Bergonian 
Seattle, Wash. 
Stuart & Wheatley, Architects 


4 Paes HOTEL BERGONIAN opened in July, 1927, is a twelve story building of reinforced 
concrete and face brick containing 240 rooms all with bath. The main dining room 
is in the basement and seats 175. There is also a coffee shop seating 54 and a private dining 
room seating 50. There are seven shops, one of which has a second level, opening on the 
mezzanine which is made possible by the steep slope of the street level at the front of 
the hotel. There are several sample rooms which are equipped with disappearing beds. 


i ‘  * vestiauy 
UPPER PART ‘ ‘ ; UNGE BALCONY oF 


OF KITCHEN 


UPPER PART 
OF STORE 


1CaLe 
SCALE a] 
Hy . 3 ie 

€ Fj is 70 


Main Floor Plan Mezzanine Floor Plan 


STORE 


UPPER PART 


OF STORES 


200 


the extent of the subrental space. The Palmer 
House is located on State Street in the very heart 
of one of the world’s greatest shopping districts. 
Ground rentals here have enormous value, and the 
Palmer House has capitalized on this by devoting 
the entire ground floor of the building to an 
arcade and shops, and in addition contains five 
solid floors of shops in the State Street section of 
the building, all entirely separate from the hotel 
proper and served with their own elevator system. 
The hotel itself contains 2,268 guest rooms, thus 
being one of the largest in existence. It is es- 
pecially notable for the size and completeness of 
its kitchens and food service departments, and for 
the exceptional quality of their equipment. 


HOTEL PLANNING AN DlOUTE DTN .G 


Palmer House 
Chicago, IIl. 
Holabird &F Roche, Architects 


HIS gigantic structure probably has no par- 
allel in the country in one respect—that ot 


en & 


Bb 
& 


The Complete Equipment for the Pal- 

mer House Kitchens and Lunch Room 

was engineered and installed by the 
PICK-BARTH Companies. 


La be trastess fearsine Upere Paar 

4 O'Hort, |Room & 
! Or Stoets 
} LNG MI oe 
| t - . . 
taeareal : = pees Panter 

7) s 
Ly e* PA : 

eg BEY! ee ie 


Geavy Sooa Loom 


rahe 
oe eee 


| 


| Sy 


Baccony 


na “ae Sa Lf AR RR Re PETES 
| _ ee 1  — a 


a] 


tiltlns 


2 ; z 
Deve Stoee | ———) 


ass ae 


PAgLoOe 


Laoits 


Sart 
Duros:t 


Ueere Paar 
Or Sroets 
} 


Dintine Room 


52 + 'to 
sie. 
car 480 


Lobby Floor Plan—Note the Unusual Office and Lobby Arrangement 


POE Le PLAN ONIN G 


Me SID) KOPP ta PI aes ane Te 


Hotel Roosevelt, New Orleans, La. 


Favrot & Livaudais, Ltd., 
Architects 


‘iN aaa the addition of a 353 
room annex, which was 
completed in the fall of 1925, the 
Hotel Roosevelt became one of 
the largest commercial hotels in 
the South. The construction is 
steel frame with hollow tile ex- 
terior walls, finished with face 
brick and terra cotta. The typical 
floor plan is shown below, the 
oC wing or annex being at the 
ert. 


ere ad 
Tn in hd 
Weg in ge 
1M CEAU DEG NG OEE 
MUG 


70 a 
[] SOx 17 — 
I * fet are ae 
at] Ox M75 
> 
— I] The Roosevelt with Annex Built in 1925 
l 2 73 Ao 5 ae 
f 72 AN its } The, Furnishings and Equipment of the new addition to the 
6 ne sig f Hotel Roosevelt were rath ng and peeenied in their entirety by 
the PICK-BARTH / les. 
f i pee ft le G ompanies 
| y | a Ui I 
i fs 
fi om 77 
74 | # k_| +26 ayes 
f 2S'on26 _ 2 ee = = = = 
MA oo 79 81 3 j 
I] 2 i a : 24-4" 220 23° G«22'0 eee ate 22-0 i ae 1p the fe 15 ads ic 
f oboe eam 4a/f i typical layout otsample 
J} @ fees glll 25 sala : rooms. Each room has a 
= a i : ‘= YE 
ae ‘i 5, i) 1 I = cc a bath and closet space. Note 
‘en sn, . Si a ed oe = Staves how various sized rooms 
— 9 me ELEvaroa i — have been provided to meet 
[ : > aE l ee | ie 90 | the eee commercial 
! zs] storage 43 <r 4 i " Ye. é 
| 7 E S| as s Bas ERS pe ead wad travelers, some sample 
Secs “7 iat] zotexseo | isons Beppe Speen Wy ne rooms being as large as 22 
y | a ate ie A | : ae ‘A by 24 feet over-all 
M ara eae i ep Piwnaic fae Seavice wa teeyece, pT | x 4 
y Mists = eo _—_ i 
ff 8 L| f ae 
ae a Nh Sample Room Wing 
: = Stowe | 


29 4 43 as 47 a3 


7 
rFoewo] 3 041F0] isonwof sone] ice iso] aeermofivorisio 


Typical Floor Plan 


4 mf 


r 


HOT EL 


CS 
ie 


Main Floor Plan 


PLANNING 


AND: OW DEAE ENG 


Typical Floor Plan 


Auditorium Hotel 


Houston, Texas 
Joseph Finger, Architect 


HIS attractive commercial hotel recently con- 

structed in Houston, Texas, is 12 stories in height 
and contains 165 guest rooms, practically all being 
equipped with baths or showers. The building is of 
steel and concrete construction with exterior of light 
face brick and stone trimmings. The ground floor 
contains four stores and a large two story lobby space. 
A lounge is arranged on the mezzanine floor as shown 
below. 


The complete contract fer the Fur- 

nishings and Equipment of the Au- 

ditorium Hotel was executed by the 
PICK-BARTH Companies. 


PART OF 


f react 
----—-—-— 
I . : 7 7 ca 


Mezzanine Floor Plan 


PHiOme teeta Noe le NaGeaAeN: De) OU Tar lot TN G 203 


Hotel 
Robert E. Lee 


Si Louis, Vio. 


x 


=. 


cet, 


a 


% J 
de 
| } i 
Alonzo H. Gentry v f ¢ 
Architect 3 f 
Coe i 
if c i 
con € 
ly ie 
HE Hotel Robert E. Lee is ( / 
a fourteen story building 3 ag 
of fire-proof construction and 


es, | 


contains 250 rooms, all with 
bath. Only the main floor oc- 
cupies the whole lot, the other 
thirteen guest room floors be- 
ing of smaller area thereby per- 
mitting an abundance of light 
and air on all sides. Besides 
the lobby on the main floor, 
there are four shops and a 
coffee shop and kitchen. The 
building is served by three high 
speed elevators. 


ase hata 


a Sa Sy SR 


The complete contract for the 
Furnishings and Equipment of 
the Hotel Robert E. Lee was 
executed by the PICK- 
BARTH Companies. 


SHOP | KITCHEN 


CORFEE 


WORKING LOBBY 


° 5 10 15 20 


Main Floor Plan Typical Floor Plan 


204 HOTEL PLA N.NGIN:G SAIN D> Ol Ger tale lonG 


#3. 


ue: 
itr 


i 


ail weal 


Hotel Franciscan, Albuquerque, N. M. 
Trost && Trost, Architects 


A COMMERCIAL hotel containing 149 guest rooms. The unusual architecture 
of this hotel influenced by the Pueblo style is characteristic of local tradition. 


The complete contract for Furnishings and Equipment was executed by 
the PICK-BARTH Companies. 


Ru-401 fins R404 1 | 
MAIN KITCHEN BEAUTY ma i iE nH Hi | oF 
- - - i -CORRIDOR CORRIDOR 


RM-405 [RM 406 R407 


408 | Rot409 


65'-CX33C" PARLOR 


2@°0"1 4'0" 


GRILL 
ROOM 


27°61 55°0° 


a : ver, [SS 
MAIN DINING ROOM [ \ E 
t } = 
PRIVATE} ELEVATOR LOBBY 5I'0"* 46-0" n P 
a < a 
a =) 
- Fz — ae D 
\:ROON-437 | RM436 fate Rea Oe RM-421 1ROON-422! 


1 id o'en'e” ISO*A tie 


RM:4Z3 | 


MAIN LOBBY 


o4'o° x S4°0" 


First floor plan Fourth floor plan 


PeOr rh La PilsAeN NaoNeG Ar NoDE OU hh it LiN:G 2 


Hotel Kansan, Topeka, Kan. 


Shepard &% Wiser, Architects 


brent commercial hotel containing 304 guest rooms was completed in 1922. The construc- 
tion is reinforced concrete with brick and tile walls and gypsum block partitions. Exte- 
rior is of face brick with cast stone trim. 

Completely Furnished and Equipped by the PICK. BARTH Companies. 


———— 
Lyvic eg 
raf fo oY DRY Lijed bood 


Seytey. Pe 


le Hoyrtueyee 


q [sss hood | 


Jay Hans, poor | 


i 


Oreicu Or a. aoa 4 
ot ene ae 
z Saul 7s i 


= ae ta i 


Note the use 
of disappearing 
type beds. 


Sample Room Floor Typical Guest Room Floor 


206 HOTEL PLANNING AND OUTFITTING 


Hotel La Salle 


South Bend, Indiana 


Nicol, Scholer & Hoffman, Architects 


COMMERCIAL hotel 

built in 1922 and contain- 
ing 275 rooms of which 75 per 
cent have baths, this building 
is of steel and concrete con- 
struction with exterior of face 
brick and cast stone trim. It 
is considered an exceedingly 
good example of medium sized 
hotel planning. 


The comp contract fer In- 
terier vation, Furnish- 
ing Squipment was ex- 
e » the PICK-BARTH 


Companies, 


SERVKE PAIIAGL WAY 


vayer 
Woeving Space . 


: 

, correr 
| ! 
nil 


I 


or ‘4 ey | 


— 


| eae 


YEITIVLL 


— ~ —— 


t ‘ 
: ; 
- Hy { 
} f 


Plan of Main Floor Shown Above—Typical Guest Room Floor Below 


— —— ‘ ~ _ — p — — — 
oe " compar | 
qty? sr og a oon = 
f oi yas <4 FT BIR 
= ; 5 : rere (|e 
oe tS ) : > 
: = oon of] : ~ = 
— - I “ -_— 
Sez. = = | = ayeor. | 
FI 4 a . | 
cS] an HO ei 
— i “ta 2x 
ee 
3ytst Ms : » 5 a | ie 
Pgs > 3 > Ss | of © Bie fe Me fo” ol i Ps 
—— qoavess Pf Gveor fe qvex Paver Poqvex favor fp Gra | eves =5 an ets = iow | 
- “ h | eo od me ar ee <= ares we % i 
, 4 u pee 
© 2095 : . 
= Sill * 2 : : - << 
- “CRY rs |e 
fe CoeartrProe — w= 
a. of 1 | = Neen! 2 Be. 
a . aa ae 2) aT Be ig 
fw * |e a | = dane) | oe ou 
. = pares 7 “re ree On % - i : beg a Be > 
the rT*- 
} vn? aie ays eyast aves | Sees: ors : 
ow z ow pS oe pes =e ses enh y BEE or 
& : = 0 
— 1S. =. 2... anne a S LE = 3 = 


HOME a Pal AUN NEIEN:G SAND) O'U T FITTING 


The Abraham Lincoln 


Springfield, Illinois 


HIS is a commercial hotel whtch is repre- 

sentative of the type of plan which is 
needed to meet the requirements of a small 
but active industrial city in the Middle West. 
This is practically a 12-story building con- 
structed with exterior facing of limestone and 
limestone trim with face brick. The plan has 
been arranged to meet the various require- 
ments of a community hotel of this type and 
also has been efficiently arranged to take ad- 
vantage of all sub-rental possibilities. The 
location of the hctel is such that an excellent 
opportunity was afforded for introducing sub- 
rental space in the form of six small stores 
and one large corner store as shown on the 
ground floor plan below. The ground floor 
plan is, therefore, largely given over to sub- 
rental space and to a large cafeteria, so that 
almest the entire area of this floor is of a fully 
productive nature. Very little space has been 
taken for entrance, but each entrance has been 
so well accentuated with marquees that the 
store fronts do not submerge the identity of the 
building from the viewpoint of the passerby. 
The main floor is given to well arranged public 
space, the lounge, dining room, kitchen, etc., 
and part of another floor is used for ball- 
room and private dining rooms. The typical 


floor plan indicates the general layout in which 
every room has a bath. 


At left—typical 

floor plan of the 

Abraham Lin- 
coln Hotel. 


Helmle & Helmle, Architects 


: 
ofTar The complete contract for the 
R Interior Decoration, Furnishings 
7 and Equipment of the Abraham 
E Lincoln Hotel was executed by 
the PICK-BARTH Companies. 
2B 50 
FEET 


c 


Nw Yeartar 


: 


ra 


es 


Ballroom Plan 


Ground: Fiso r 


SCALE or 


Lobby Floor 


Dining BOOMS 


i) 


a | 


08 HOTEL .PLAN NING “AIN DT OVUer felirol Nats 


Hotel Patrick Henry, Roanoke, Va. 


Wm. L. Stoddart, Architect 


pris Staton 
a Koes 


ld ort on 
ms Lait 


ee Patrick Henry was completed in December, HE Food Service Departments of the Patrick Henry 
1925, and consists of 300 rooms, each room were planned and equipped by the John Van Range 
having a bath or shower. Company (affiliated with the PICK-BARTH Companies). 


 AeeaT 


sTOePenT 
Fo Gast at ST ave. 


we 


; a ‘ ra 
A es Piet 
| << 

= 
aS 
| ! rhe 
HI i 26 
| i 2 
} cs 
‘ iH 28 
H { aa 
i : 
HI HF = 
| es | a he, : : - 
PATRICK HEMERY ROTEL WL, STOPPALT,ARCET 
ROAWOKE VA SOCaITAIST. KH YC 
sock wuaominhs besststavinhecs 
_ — — nessa ntsinnnstgeuiamaene 


Mezzanine (Ballroom) Floor Typical Guest Room Floor 


Bm OMe EL 


PLANNING 


AND 


COE An Le cele DINE Gy 


| 


“4 


——— oo oo 


PCTRYI ET ETE Ey Ty 


‘Auditorium Hotel, Cleveland, [Ohio 


George A. Ebeling, Architect 


i We 


i 
be 


(am fo lem 


a 


Main Floor Plan 


leery 


& 


RL LR SER EEL ARE EES EEE EEE LR REEL REG Pt 


Ut. 


TANNIN Ns 
Oe ee ame 


A COMMERCIAL hotel of 297 rooms, 

each with bath, and including ten 
sample rooms. Construction of steel 
with thin floor slabs. Exterior walls 
of brick and tile. 


It was completely Furnished and 
Equipped by the PICK-BARTH 
Companies. 


seRvice | 
STAR 


a = "2 ” ~ 24 26 "27 we 
Ss s = s © a = 2 wy 
a= ll a= Dal, a A ole 
| a Dy Se Os 2 Oe 
| =] [254 “ J 
ens = ror 


Bue boy 


SS Bw bade | 


| 5 


7 | 5 
ini i g 


Typical Floor Plan 


HOTEL 


PLANNING 


AN-D OUT 2 LING 


Pa a 
Soo 


S\N ame agi? 


* 


The Drake Hotel, Chicago, Il. 
Marshall & Fox, Architects 


The beautiful kitchens of the Drake Hotel were Planned and Equipped by PICK-BARTH Engineers. 


“ 


Above—Groun d Floor ~ Below —Main Floor 


H ee or MAN DINING ROOM 
Seott Timiadt 


=. . e ° . ° e 


ee e@«© @# ee @ - 
UPPER PART OF AVENUR OF PALMS | j 
ii 


it 
fi] ee © @ © @ @ rr: 
te =a 


GALLERY 


MEZZANINE 


} 1 me pe an ee | 

| +? ; 
UPPER PART UPPER PAgT | 
| OF }) or 
1 


a | 9 ea; 
RECEPTION GouRT r TRANCE | HALL 
fl tg setae 2) Pig 


Court 74.0x164.0 


tae 226-920 
vem | aeneay | Pecos 
she 
r-929 yy 
snes pall 2 
9 — 
“a ike 
oo = 
a ot 
n0'%0 
asere ae 
2 
ayers a 
eine boll a2 
Bay 92 
tangit Ue ese] ess | we ae 
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—: 9g Bete (see peveed pase oesmel nee 
Teen | 
voce bh. 
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Beer sieal | 
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oeone 
Ter ~ 
werme foe v Ly 
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ae To sf 
weune 
2g Oe 
XS? Tha 
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aves | 
aes) roreor 
fal ~ 


Typical Floor Plan 


ve 
iE 


cpurvee paati) FR 
3 Or 3 
iPmare Room]; yy 


Eis |e PSS A 


7 


> 


x 


LONGHA 


Painting from the PICK-BARTH Interior Decoration Studios 


Solarium of the Ponchartrain Apartments 


lana 


Lou 


b) 


New Orleans 


PIA 


Chapter XII 


Planning the Hotel’s Furnishings 


The interior decoration and furnishing of a hotel, 
like its architecture is a highly specialized task be- 
cause of the peculiar conditions involved in hotel 
operation. Unfortunately the importance of these 
conditions is much less understood or appreciated 
than it deserves to be—in fact, even among ex- 
perienced hotel men, ideas on this subject are hazier 
than on almost any other phase of operation. Ina 
way this is natural because the handling of interior 
decoration and furnishing not only is not a science 
but appears to approach toward an art, and any- 
where that artistic and creative effort must be ap- 
plied to a business operation, the business man finds 
himself on less sure footing. 

The hotel business is so highly advanced today 
that people take it for granted that mere comfort 
will be provided for them. The competition for 
their patronage as a consequence is more and more 
fought out through appeals to love of luxury and 


beauty. 
The American public has awakened iti an amazing 


way to an appreciation of beauty in the home. Fine 
furniture, objects of art, antiques and tastefully 
treated interiors have become matters of universal 
interest and homes are being furnished with a much 
keener eye to good taste than ever before. Coming 
from well furnished homes, guests are naturally at- 
tracted to good surroundings elsewhere. 

The hotel thus finds itself forced both by popular 
taste and by competition to give such unusual at- 
tention to its furnishings that they will prove a 
positive force for bringing and holding business 
rather than merely providing for bodily comfort. 

Exceptional success many a time has been the 
reward of clever playing upon this growing public 
‘appetite for fine surroundings. Probably no 
stronger example could be given than the case of 
the big modern bachelor hotels. These cater to a 
patronage far less affluent than the ordinary com- 
mercial or apartment hotel. The rooms are small 
in the extreme and are rented at prices that are 
within the reach of men and women of very modest 
income. Yet turn to the illustrations of the Webster 
Hall, Pittsburgh on pages 233 to 236, and see 
the extent to which the management has gone to 
provide an atmosphere of luxury and even sumptu- 
ousness in the public rooms. The unusual success 
of this hotel is evidence that its furnishing policy 
was a sound piece of business. Consider too the 
masterful showmanship which has dictated the 
treatment of our famous “movie palaces.” Even 
though these theatres have not always kept their 
desire for striking interiors restrained by the best of 
taste, there can be no doubt that they have sounded 
the popular note with great insight and with huge 
financial success. 

When carrying out the decorative treatment and 
interior architecture to secure an effect on the pub- 
lic, the matter of individuality is a thing to be 


213 


given a great deal of thought. Distinctiveness in 
the furnishing of a hotel is a benefit in much the 
same way as with its name. Such names as ‘The 
King Cotton,’ “The Cornhusker,” “The Half 
Moon,” “The Mayflower,” and ‘The Seminole” are 
more than mere tags of identification. They are 
living things with a strong power to strike the 
imagination. A _ hotel’s interior decoration and 
furnishings can bring the same result, and to at- 
tain such individuality usually costs no more than 
to do the ordinary thing. No one who has ever 
stopped at the Franciscan Hotel, at Albuquerque, 
New Mexico, for instance, is likely to forget it. Its 
clever adaptation of the decorative, and architectural 
motifs furnished by its locality and historical back- 
ground (see pages 204 and 267) makes it stand out 
from any other hotel in the country. Perhaps this 
seems like an extreme case, but it seems more so 
than it really is. There are hundreds of hotels in 
other communities which have overlooked oppor- 
tunities just as good. Too frequently a common- 
place decorative scheme is accepted where a little 
imagination could have created something far more 
effective. 


Treatment of Public Rooms 


In the interior decoration and the furnishing of 
transient hotel lobbies and lounges it must be con- 
sidered that entirely aside from their purpose as 
operating departments, they serve as an introduc- 
tion to the hotel, and are the places which give the 
patron his first impressions. Their treatment there- 
fore should be such as to give an impression that is 
truly representative of the house. 

This does not necessarily imply that they should 
be displays of lavishness. Large metropolitan hotels 
which are expected to provide a setting for a sophis- 
ticated social life can give a free hand to the dec- 
orator with talents for the ultra luxurious. The 
medium priced commercial hotel, however, catering 
to the general run of business patronage might suf- 
fer from such treatment because its guests desire 
restful and natural surroundings and a lack of what 
to them seems like undue ostentation and ‘“‘swank.” 

In every case a studied effect should be created 
which will make your particular class of patrons 
feel at ease. Perhaps it will flatter them a bit, and 
it certainly should present an atmosphere that will 
compare favorably with their normal surroundings, 
but it must not go too far above their heads, nor be 
of the wrong type, or it will defeat its purpose. 

Apartment hotel lobbies and lounges are not 
“public” rooms in just the same sense as with 
transient hotels, but are partly semi-public addi- 
tions to the guests’ living quarters. Here the lobby, 
elevators and front office are often like an entrance 
foyer with the lounges very much separated and 
treated as distinct rooms, to give greater privacy. 


HOTEL PbANNIN G AND, OUT Stns 


The Interesting Lobby of the Bismarck Hotel, Chicago, Il. 


Resort hotels may be arranged along the general 
lines of either apartment or transient hotels de- 
pending upon individual conditions, and as a rule 
they have much larger amount of space given over 
to public lounges. 

The dining rooms of a hotel offer more latitude 
to the decorator than other public spaces. Whereas 
public rooms should be furnished in a manner that 
is not too extreme, there is less objection to unusual 
decorative schemes in dining rooms. In fact most 
people (almost all women) thoroughly enjoy eating 
amid novel surroundings. We therefore find 
Spanish, Italian, French, Dutch, Japanese, Chinese, 
Oriental, Roman, Egyptian, Indian and countless 
other styles of rather extreme character employed 
to good advantage particularly in the secondary 
dining room, tea rooms, soda grilles and lunch 
rooms. Of course strong schemes of decorations 
must not be overworked nor used to the exclusion 
of more conservative effects or an atmosphere of 
uncomfortable artificiality will be felt. 

No attempt will be made here to go into principles 
of architecture, interior decoration or styles, periods 
and modes of furnishing. These are matters to be 
treated individually for each project. We therefore 
will restrict our discussion to the things about hotel 
operation which have an important bearing upon the 
furnishing methods used. We _ have, however, 
shown a large number of photographs and sketches 
which serve to illustrate the methods employed in 
handling rooms of different types. Among them 
will be found special groups of Lobbies, Lounges, 
Dining Rooms, Ballrooms and other public rooms 


in commercial, resort and apartment hotels, show- 
ing the distinctive characteristics of each. These 
public rooms, selected from hundreds executed by 
the PICK-BARTH Companies, comprise an excel- 
lent exhibit of successful hotel furnishing treat- 
ment and will repay careful study. 


Treatment of Guest Rooms 


The public rooms are decorated and furnished 
mainly with the thought of visual effect. Guest 
rooms, in contrast, must emphasize comfort and 
convenience. A guest room is a home; it should 
therefore be furnished to give the atmosphere of a 
home. It is however profoundly affected in its 
furnishing by the special conditions of hotel opera- 
tion which unfortunately are hard to reconcile with 
a pleasing effect. To produce rooms that are both 
homelike and practical can be done, but it is no 
task for the novice. Every error in practical judg- 
ment is so multiplied by the number of rooms that 
it assumes serious proportions. 

Inexpert handling of the problem generally 
affects commercial hotel and apartment hotel rooms 
in opposite ways. In commercial hotels, the sur- 
render is most often to the practical influence and 
the cold and barren rooms which are the bane of the 
frequent traveler's life are the result. In apart- 
ment hotels the striving for a homelike effect 
(usually combined by a less thorough understanding 
of hotel operating requirements on the part of the 
owner) often results in a selection of furnishings 


PLANNING THE 


which appear fairly well to begin with but which are 
entirely unfit from a practical standpoint. 

As to style, commercial hotel guests rooms must 
not, of course, be too extreme. Yet within the limits 
of both desirability and practicality there is abundant 
room for definite character—and character there 
certainly should be. Even though the bedroom suite 
may be quiet and conservative, notes of color and 
cheerfulness may be given by the upholstered fur- 
niture, drapes, bedspreads, lamps and other ac- 
cessories. Cold bare walls are particularly to be 
avoided, and if no pictures are used, their lack ought 
surely to be offset by an interesting treatment of 
the walls which will relieve any flat and inhospitable 
effect. The variety of room treatments which 
should be provided and the amount of furniture in 
the different classes of rooms are of the greatest 
importance. No hard and fast rule can be applied 
here as it is a matter of judgment of the individual 
case in the light of the furnishing specialtist’s ex- 
perience. (Interesting commercial hotel guest 
rooms treatments are illustrated on pages 238-239. ) 

The guest rooms of apartment hotels and fur- 
nished apartment buildings should be handled in a 
different tone. Although the practical considera- 
tions are no less important, there is an increased 
need for attention to variety and relief. It must 
be remembered that while conservative furnishings 
are entirely satisfactory where occupancy is of 
short duration, under a long period of residence 
they become cheerless and oppressing. 

Residential apartments need furnishing treatment 
which makes a positive appeal to the guest’s taste. 


FEU eRSNET StH) LINsGTS OE 


Wn 


This leads to brighter and more definite styles and 
also a greater variety of types to choose from, in 
order to compensate for varying tastes. 

Lack of attention to the smaller furnishing ac- 
cessories has spoiled many otherwise pleasing apart- 
ments. Lamps, pictures, vases, clocks, and like 
things are what transform a room with some furni- 
ture into a home. Lighting effects deserve particular 
mention. A strong central light in a living room 
strikes a jarring note that almost no amount of good 
furnishing can counteract. Soft and restful lights 
should be spotted in pleasing locations —usually 
more by lamps than from ceiling or wall lights. 

Lighting fixtures should not be prominent or heavi ily 
ornamented. 

Your attention is called to the illustrations of liv- 
ing rooms and bedrooms on pages 240, 241, 242 and 
243. These show the handling of furnishings in 
representative apartment hotels and _ furnished 
apartment buildings of various classes. 


Corridors, Foyers and Hallways 


Many hotels seem to be furnished under the im- 
pression that the interior decoration of corridors, 
elevator lobbies etc., consists of nothing much more 
than laying a carpet. We would suggest that this 
be given a little more thought. These passageways 
are so much in use that they deserve a less bare 
appearance than most of them have. Wall treat- 
ments and lighting effects are among the neglected 
factors. The inclusion here and there of chairs, 
benches, davenports, mirrors, pictures and lamps 


Main Lobby, The Park Central, New York 


216 HOTEL PLANNING AND OUTERITRTING 


An Example of Careful Planning 


The King Cotton 
Greensboro, N. C. 


John B. Peterkin, Architect 


Interior Decoration and Fur- 
nishings by the PICK- 
BARTH Companies. 


enpetrncrdyt hotel furnishing 
effects do not just “happen.” 
They are the result of clearly 
worked out schemes in which gen- 
eral effect, color harmony, period 
_of design, mass, height and group- 
ing of furnishings and their rela- 
tion to the dimensions and archi- 
tecture of the rooms are carefully 
reconciled with the practical de- 
mands imposed by hotel operating 


HE illustrations on this page serve to show the thoroughness with which conditions. An experienced hotel 
every detail of the interior decoration and furnishings of the public interior decorator lays his plans 
rooms were planned by the PICK-BARTH Specialists. The view above is a with the same peteg asian oh ee 
perspective painting of the lobby and lounge and is shown in full colors on : p S Cc 
page 221 of this book. tect or engineer. 


ROM the perspec- 

tive painting above 
and the furnishing 
floor plan at the bot- 
tom of this page to- 
gether with the four 
plates (at left) show- 
ing each of the in- 
dividual pieces used in 
the room, the owners 
of the King Cotton 
were able to see with 
absolute accuracy just 
how their public rooms 
would appear when 

completed. 


OW accurately 
these plans were 
carried out may be 
seen by the photograph 
shown at the right, 
and those on page 273. 


ILE exhibit on this and the 

following page affords a 
graphic idea of the thorough 
and _sure-footed methods of 
PICK-BARTH specialists. 
The most important work of 
these men, however, cannot be 
seen in pictures, for it repre- 
sents the thought and study 
hehind the plans by men who 
through years of constant con- 
tact with hotel problems have 
built up a priceless store of 
experience and technical 
knowledge. In the hands of 
these men the complete out- 
fitting of the hotel from cellar 
to reof is handled as a unit— 
taking the project when it is 
a bare building and turning it 
over to its owners a_ hotel 
complete in every detail and 

ready for operation. 


PLANE NGL NG eee aU RN I Sia NGS 


of Furnishings for a Commercial Hotel 


The upper one of these two views shows the plan for in- 

terior treatment and furnishing of The King Cotton 

Ballroom. The lower view is a photograph of the room 

as it finally appeared, illustrating the accuracy with which 
the plans were carried out. 


A single bedroom in The King Cotton 


—F ' 4 
Pe 
|p = 
{ 


ei Sess | eae tees 
ee | ee ] 
Sa Bap Room I Deo Roo Aco Foon Ht 6&0 Kook] beD Room 
i — S23 eectes| El BATH ai ws q a BATH 
Los Cros - Cros CLos Cros. 
Cine CLos Los CLOoe b 
BATH BATA BATH ree Earn eae Cros eit 


ll Bev Room Bep Loom Beo Moom | Se0Loom | Bao Room Beo Poom 
= ame |; 
a BS 


x alae nl = ‘pas ' 
: BATH E Sot] ; Baru | ral 


Showing the interior decoration sketch from the PICK- 

BARTH studios, and an actual photograph of the finished 

dining room of The King Cotton—again illustrating the 
faithful execution of the original plans. 


BED Poo/7 


LOS 
Bare SaTrri BATH 
CLo8 


| Beda Bedeoom | Beo Peo ee | 
M4 |_| 
a 2s 


[b 
BoD op Do dre Teepe Paap. 


A aera furnishing plan of a typical guest room floor of The 
King Cotton, Greensboro, N. C., as prepared by the PICK- 
BARTH Furnishing Specialists. These men not only planned 
the furnishings, but once their proposal was approved, actively 


i ze 
eles 


oli OdF lo 


| 


SS OL 


Be0 Room 


Le / 
Living Mourt 


pei S/f 


handled the providing of everything required to carry out their 
plans down to the smallest detail,—which included the skillful 
and orderly installation of the furnishings, floor by floor until 


the hotel was ready for occupancy. 


218 HOD ESPs NNN. G> PAN DIO LU Det tie leNgG 


Treatment of Commercial Hotel Lobbies 


Hotel Washington, Shreveport, La. Eldridge Hotel, Lawrence, Kan. 


Bei AS NONGENGG yee loo E 


helps greatly. A collection of photographs of well 
handled corridors, entrances and passageways is 
shown on page 225. 


The Economic Side of Furnishing 


So far we have spoken of hotel furnishing mainly 
from the standpoint of the effect upon the guests: 
Let us now examine it from the practical angle of 
hotel operation. 

Whatever a hotel does it does to make money. 
Financial considerations influence every move that 
is made. If they were not present, hotel furnish- 
ing would simply be an artist’s work. With busi- 
ness influences to deal with in addition to artistic 
talent it becomes a task for highly trained specialists. 

The principal economic considerations that bear 
upon hotel furnishing are: 

1. Amount of money available for furnishings. 

2. Cost of furnishings (not the initial cost, but 
the cost over a period of years, as evidenced by ac- 
tual depreciation). 

3. Cost of maintenance repair and upkeep. 

4. Suitability of furnishings for special hotel pur- 
poses. 

5. Handling of planning, purchasing and instal- 
lation. 

Touching upon each of these things in turn we 
will see how they influence the method of furnish- 
ing the hotel. 


Determining Amount to Be Spent 


The well organized hotel project will approach 
its furnishing problem on the basis of a pre-deter- 
mined budget set up in connection with its financial 
organization. While the amount decided on al- 
ways hinges on the hotel’s available capital, it should 
always be based upon a careful survey. Superficial 


HUCRINGE Sr en Gis 


Lobby of the Vinoy Park Hotel, 
St. Petersburg, Fla. 


budget estimates do more harm than good and many 
a hotel man has been in hot water in consequence. 
At best they lead to illogical and unbalanced buying, 
and they often cause financial disaster to both owner 
and bondholders. 

There really is little reason for getting into this 
kind of trouble. If you have a competent architect 


and are dealing with a financing organization ex- 
Continued on page 225 


Lobby of the Floridian Hotel, Miami Beach, Fla. 


to 
tJ 


HOTEL PLANNING AND “OU LE? tT raNG 


8) 


Treatment of Apartment Hotel Lobbies 


me 


Se lili Z 


, Detroit, Mich. 


Park Lane Villa, Cleveland, Ohio ; The Seville Abartaane 


pers 


7 


— 


The Georgian, Evanston, Ill. The “Woodmere, Chicago, III. 


ing f 


¢ 


Pain 
-ensboro, ek 


Gre 


Cotton, 


on 
= 
\ 
wa 
— 
v 
~ 
[e) 
met 
— 
vo 
a 
—_ 
w~ 
Seal 
° 
> 
aren] 
2 
A 


uate 


. —< “ 


-ainting from the PICK-BARTH Interior Decoration Studsos 


Lobby of the Leverich Towers, Brooklyn, N.Y. 


gn pee ea POONER IATA INE HHT 


| ‘eide 
i hs 


i wall elevations abeve (prepared by 
RTH furnisi f 


hing staf’) show the fur- 


td interior treatment of a typical apart- 
om. Before the hotel was furnished, 

z compietety 
results to be obtained 


HE illustrations on this 

and the following page 
are part of the Furnishing 
and Interior Decoration 
plans for this hotel pre- 
pared and executed by the 
PICK-BARTH staff of 
hotel specialists. These 
plans embraced everything 
required for the complete 
outfitting of the hotel, 
from the furniture, car- 
pets, drapes, lamps, objects 
of art, linens, bedding, 
chinaware, glassware, sil- 
verware, kitchen equipment 
down to the smallest ac- 
cessory. While the con- 
tract executed for the Lev- 
erich Towers was a very 
large one, smaller projects, 
however, receive exactly 
the same careful planning 
in the hands of the same 
experienced staff of men. 


The floor plans and exterior 
views of the Leverich Towers are 
shown en page 74 of this beek 


se: oz 
| CS Pi 


Iw , 


Dor 
ee SOK K £3 


he (gies 
1 


<3 ot |f = 
= tt Jee 
nS 


4 


Leverich Towers 


Hes yes a Brooklyn, N. Y. 

Paintings ; # 
From the HE paintings reproduced on this page show two 
oi la tad i — public rooms designed by PICK-BARTH in- 
Decoration > terior decorators. The upper view is an interesting 
Studios ; ‘ . grill room treatment and the lower (reproduced on 
eS a smaller scale) shows the ballroom and banquet hali 
; done in a style which offers a pleasing relief by the 

a use of gay color and distinctive style. 


wee Ea 
eae ~ ee ef 
, = 


=e 


at a 


223 


posjsaq ‘x[Ipey-Yyood JooP{ ‘wooy Suruiq uejeuaA 


SOUpN}S uor1jp10I9(T 401494UT FILM I-MOId IY} wiorf 3 


Vth 
ete eH 


+97 


she asl 


Ph ted 
aR 


HO. Eeba POL AUNENCIeNGG ACN DOU hE rN :G 


perienced in hotel matters 
your chances of avoiding 
complications ou g ht to be 
good, for they should be able ~ 
to approach the formation of _ 
a budget in the light of 
known experience and with 
the help of outside specialists 
with which they are in con- 
tact. In the absence of expe- 
rienced counsel, redoubled 
vigilance should be used, and 
preliminary estimates should 
be requested on every impor- 
tant phase of the hotel. 

The PICK-BARTH Com- 
panies are very commonly 
called in by owners, archi- 
tects and financial houses to 
assist in budget figuring. The 
estimates supplied at such times are carefully based 
upon actual experience in projects of a similar na- 
ture—the only safe method to employ. 

Although budget estimates should always be made 
in the light of individual conditions a number of 
examples of such costs are given in the book and 
will be found on pages 40, 104 and 147. 

With an intelligent budget decided on, the next 
task is to invest this money in furnishings which 
will give the best possible effect and the maximum 
of service. 


Lobby of The 


Belcrest Apartment Hotel, 
Detroit, Mich. 


N9C 
425 


Selecting Furnishings 
for Minimum De- 


preciation 

This is the critical point in 
the furnishing of any hotel 
from the practical angle. 

It is hard to speak of the 
effect of hotel operation upon 
furnishings without resort- 
ing to superlatives. No other 
type of establishment sub- 
jects furnishings to greater 
punishment and rare indeed 
are the cases where condi- 
tions are as severe as in ho- 
tels. Night and day for three 
hundred and sixty-five days 
in the year a busy hotel is en- 
tertaining crowds of guests 
who throng into the lobby, pour into the dining rooms, 
tramp up and down corridors, live in the guest 
rooms, and the resulting wear and tear, use and 
abuse are unique in their severity. 

Now, nearly everybody knows that this condi- 
tion exists. You can hardly walk throvgh a hotel 
without seeing concrete evidence of it. In view of 
this it may amaze you to know that millions of dol- 
lars are invested by hotels in products which were 
designed for ordinary household use, where wear 
and tear are many times less severe! 


Treatment of Foyers, Entrances, Passages, Etc. 


Foyer and Hallway, Webster Haft: 
Detroit, Mich. 


Foyer, Hotel Mit mont 


Stairway and Foyer, The Warwick, 


Hazleton, Pa. 
New York 


i) 
to 
ON 


HOTEL sR ANGN TN IG AUN DS OU TRA re TONG 


Examples of the Furnishing 


Lounge, Pearson Hotel, Chicago, IIl. 


Lounge, Arlington Apartment Hotel, Chicago, II. Lobby Lounge, Eldridge Hotel, Lawrence, Kan. 


PLZ 


Ne NEO NEG eb Hor ie RoN TS) HD NIG'S 


i) 
) 
~J 


of Lounges and Waiting Rooms 


The Pontchartrain, New Orleans, La. : Hotel Floridian, Miami Beach, Fla. 


The Park Ave. Hotel, Detroit, Mich. Fenway Hall, Cleveland, Ohio 


‘ 
ss 
226 


\Mlexzanine Parlors and Writing Rooms 


HOTEL PLANNING 


oe Ae : =a => 


The Warwick, Philadelphia, 


1 Retlaw, Fond du Lac, 


Wis. 


Hotel Floridan, 


Tampa, Fla. 


AND OUTFITTING 

Is it conceivable that the things which were made 
for use in a private home could stand the treat- 
ment they would get in a hotel? 


You know, for instance, that dishes cannot. 
Think what would happen to the china in your home 
if put through a single day’s service in a restaurant. 
There wouldn't be enough left to serve many meals 
with! 

You probably know too that linens cannot. The 
constant laundering alone would quickly destroy the 
delicate fabrics used in the ordinary home. 

The condition does not end with these two. For 
furniture, carpets, drapes, and all the hundred and 
one other products used are treated just as roughly 
in comparison. At a conservative estimate, 95% 
of hotel products receive treatment from five to 
ten times as destructive as in the home, and there 
are plenty of cases where the contrast is even 
greater. 


A Sate Precedent 


If you wish to avoid the most unnecessary losses 
in hotel furnishing take a leaf from the book of 
dearly paid-for hotel experience and make this the 
first guiding policy of your purchasing: 

Never, never use a product that is not designed 
and manufactured expressly for hetel use. 

Apply this te everything you use from cellar to 
root. Discard anything that does not so qualify. 
It will invariably pay. 

And even within the limits of so called hotel 
merchandise there is considerable variation in 
quahty. While each grade may have its merits 
under some conditions of service, the element of 
comparative value (in view of lasting qualities) 
and not comparative initial cest should be the de- 
ciding factor in making a selection. 

Quite frankly, the average buyer of hotel fur- 
nishings is acting rather in the dark—not so much 
because differences in quality among furnishing 
commodities are hard for the layman to detect (al- 
though this is a factor) as because he does not take 
enough trouble to understand what quality he is 
getting and does not realize how great a difference 
in length of service small variations in construction 
and materials can make. This error of viewpoint 
leads to the buying of price instead of economic 
value. 


It is true that the judging of furniture, carpets, 
fabrics, etc., is expert work and involves many sub- 
tle considerations that the ordinary business man 
is unfamiliar with. But the layman doesn’t need 
to be totally at a loss. Anybody with two eyes and 
common sense can learn enough about the major 
points of distinction to serve his purpose. In fol- 
lowing chapters you will find a discussion of quality 
and construction of furnishing commodities in the 
light of hotel conditions and a careful study of this 
material is recommended. 

Comitnued om page 232 


PLANNING THE FURNISHINGS Shep H 


Treatment of Ballrooms and Banquet Halls 


An Interesting Banquet Hall in the Hotel Loraine, Madison, Wis. 


Ty 


| 
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snscsoonsnssscsepcn i 


The Beautiful Ballroom of the Park Lane Villa, Cleveland, Ohio 


230 HOTEL PLANNING AND OUTFIT ORING 


Representative Examples of the 


The Francis I Cafe, Hotel Book-Cadillac, Detroit, Mich. 


Dining Room, Hotel Randolph, Milwaukee, Wis. Dutch Room, Hotel Bismarck, Chicago, Ill. 


Palas NONSI ON» Geel Hebe? UsReN XS oH IN Gis 


i) 


Furnishing of Dining Rooms 


The Main Dining Room of the Washington Hotel, Shreveport, La. 


232 


HOWE LL. PLANNIN. GG? ArNeD POlU Mira oC 


wv 


‘ 


Shae s 


Two of the Private Dining Rooms in the Hotel Bismarck, Chicago, Ill. 


Selecting Furnishings for Low Cost 
of Upkeep 


Every guest expects to occupy quarters which 
give no suggestion of former occupancy. If he is 
displeased in this respect he characterizes the hotel 
as either dirty or run down. 

This obliges the hotel to use furnishings which 
retain their original appearance just as long as pos- 
sible, and which can be cleaned or renovated suc- 
cessfully at a low cost. Many of the special fea- 
tures of so called “hotel design” have been created 
to cope with this situation. 

The utmost care must be used in the selection 
of furniture finishes, drapery and upholstery fabrics, 
carpets, wall treatments, etc., to avoid any which 
show dirt easily. Fabrics must invariably be viewed 
from this angle and it will be found that this affects 
textures as well as colors and designs. 

Ease of cleaning and the ability to withstand 
cleaning processes are of paramount importance. 
From furniture and fixtures down to china, silver 
and numerous other smaller accessories, designs 


should be adopted which eliminate dirt catching 
places and which are readily kept spic and span. 
Draperies, bedspreads and the like must be cleaned 
or laundered with great frequency. This elimi- 
nates many fabrics either because of the high cost 
of cleaning or because repeated cleaning proves 
destructive. It also has a decided bearing on how 
the draperies are made up. Wood surfaces need 
particularly good finishes, and this applies espe- 
cially to painted furniture. The same is true of 
wall treatments. The list of things affected is 
endless, for the necessity of cleaning is universal. 
Even though products are otherwise entirely satis- 
factory, they will prove a poor investment if defi- 
cient only from this one standpoint. 

The problem of minimizing upkeep costs bears 
on other things too. It dictates, for example, the 
selection of products which do not lose their shape 
or other properties through frequent use (i. e. up- 
holstered furniture). It leads to the protection of 
furnishings against damage (as with glass dresser 
tops). It also involves the use of materials which 
may be washed or cleaned instead of being refinished 

Continued on page 239 


A luxuriously appointed Private Dining Room in the Wade 
Park Manor, Cleveland, Ohio 


Small Banquet Hall or Private Dining Room in the 
Georgian Hotel, Evanston, Ill. 


la 


Painting from the PICK-BARTH Interior L Jecoration S 


Pennsylvan 


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PLAN NIEN Get H Bee URNISHIN GS 237 


Treatment of Men’s Lounges and Smoking Rooms 


Webster Hall, Detroit, Mich. - Oak Park Arms, Oak Park, III. 


Treatment of Women’s Retiring Rooms 


Hotel Book-Cadillac, Detroit, Mich. Eldridge Hotel, Lawrence, Kan. 


238 HOTEL PLAN NUN G EAN: DOLD Fanaa NG 


Commercial Hotel Bedrooms 


Hotel Loraine, Madison, Wis. Hotel Bismarck, Chicago, II. 


Hotel Greystone, Bedford, Ind. Hotel Richard McAllister, Hanover, Pa. 


PELTAUN-N LON Gets sk 


PU RN ITS HEN G's 239 


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Hotel Ritz-Carlton, Boston, Mass. 


or replaced. Many other instances could be given 
if space permitted. 


Special Requirements of Hotel 
Operation 


Under this heading comes the very large number 
of cases where a need of hotel operation has caused 
the devising of products of special design or con- 
struction. So large a variety of items are involved 
that they can only be briefly mentioned, but all of 
them are vitally important from a practical stand- 
point. Among the things included are those de- 
signed to give special convenience (as in hotel desks 


and other special furniture) ; those which give added 
facilities in smaller space (as in disappearing beds, 
dressing room and kitchenette equipment) ; those 
which discourage theft (as in towels, etc., woven 
with names) ; things with advertising value (as in 
crested articles, table linens, bedding etc.), to men- 
tion only a few. It also embraces almost every- 
thing connected with food service, as well as num- 
berless small specialties. 

The provision of furnishings which satisfactorily 
answer these two last economic demands,—to keep 
maintenance at a low point and to answer special 
hotel purposes is a responsibility which should rest 
upon those from whom you buy. The extent of 
their experience and the degree to which they spe- 


wh. 


Hotel Geo. Vanderbilt, Asheville, N. C. 


Hotel Wausau, Wausau, Wis. 


HOE Deeb AN NLN Gy AN D> OSU ean G 


Apartment Hotel Bedrooms 


The Woodmere, Chicago, IIl. 


oe 


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sits 
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Pa 
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The Mayflower, Washington, D. C. The Mayflower, Washington, D. C. 


POLLAINGN TEN Ge) Tv 


EUR Ns HaN Gs 


241 


Wade Park Manor, Cleveland, Ohio 


cialize in outfitting hotels will be the gauge of your 
ultimate satisfaction. 

This applies, in fact, to all of your problems of 
furnishing and outfitting, for the supplying of mer- 
chandise for your hotel is only one-half of the job 
of the hotel furnisher. The planning and service 
which must go with the merchandise is just as 
great a part of the transaction. Thus we are led 
to the final question—where you should go for your 
furnishings and your furnishing plan. 

Let us assume that you have settled the architec- 
ture and construction of your hotel and are ready 
to consider the question of buying furnishings, in- 
terior decoration, food service equipment and sup- 
plies. 

This question involves three important things 
besides the matter of simple purchasing: 

(1) How you should organize your purchases, 
(2) planning what things you should buy, and (3) 
how the goods should be delivered and installed 
in the hotel, ready for operation. 


The Warwick, Philadelphia, Pa. 


Considering these things, then, let us see how 
others have done. 

In general, it may be said that hotels have em- 
ployed two methods of buying furnishings and 
equipment—first, “‘shopping around,” and second, 
handling their purchases as one complete contract. 

Which method should you adopt? 

Well, “shopping around” is the older method; 
in fact, years ago it was almost the only thing that 
could be done. But it has disadvantages. It throws 
much unnecessary work on the hotel man; it makes 
him assume the planning of everything; it takes 
his time from other important things; it tends to 
overemphasize price and jeopardize the effective- 
ness of the result; it usually results in a less har- 
moniously. furnished hotel, and in the end deluges 
the operator in a torrent of miscellaneous incom- 
ing shipments of merchandise which he then has to 
install in place—in itself a hard task. 

A better way was naturally sought, and as a 
result came the development of the specialized hotel 


Representative Bachelor Hotel Bedrooms 


Quad Hall, Cleveland, Ohio 


oy 


Webster Hall, Detroit, Mich. 


wD 


HOTEL PLANNING 


Resort Hotel Guest Rooms 


Hotel Floridan, Tampa, Fla. 


AGN) DD *ODUSD er TING 


furnishing and equipment business, making possible 
contract buying. This has now been adopted by 
the great majority of hotels. 

By this method your complete requirements are 
included in one contract, which covers the com- 
plete handling of everything from the planning and 
selection of merchandise and the creation of in- 
terior decorative effects to the final installation. 

The reason for the greater effectiveness of this 
contract service are: 

You hold one concern responsible for everything. 

It saves you much valuable time and work. 

It results in more beautiful and harmonious fur- 
nishings, due to unified direction. 

You acquire the aid of hotel specialists who bring 
you the experience of other hotels. 

You can arrange your finances better. 

You remove the tendency toward unbalanced buy- 
ing and the sacrificing of one thing for another 
(as though you bought a $20.00 pair of shoes, and 
a $15.00 shirt, so were forced to wear a $25.00 
suit of clothes). The contract specialist favors no 
one item, but strives for the best general effect. 

You delegate the troublesome task of installation 
of furniture, carpet laying, drapery hanging, in- 
stallation of equipment and timely delivery of sup- 
plies to one responsible organization. 

However, in a contract of this character, you 
are placing a heavy responsibility. The greatest 
care should be exercised to assure you that such 
confidence is well placed. 

Thus you come to the question of selecting the 
furnishing firm. 

In making this decision, you should primarily be 
influenced by the responsibility and reputation of 
the organization, the character and completeness 
of its line of hotel merchandise, its experience in 
hotel furnishing, the character and scope of in- 
terior decorating, engineering and other services 
offered, and its financial stability. 

Be sure to make a thorough investigation of these 
things. Inspect the firm’s furnishing work, In- 
spect their merchandise. Inquire among their cus- 
tomers. Meet their personnel. And when you 
finally make your choice, you should select one 
which can bring to you these things: 

1. The ability to outfit your hotel in its entirety. 

2. Lines of merchandise which are designed pri- 
marily for hotel use. 

3. An intimate knowledge of the business of 
hotel operating. 

4. A knowledge of the best practices in hotel 
furnishing and decoration. 

5. The ability to originate furnishings and deco- 
rative effects that give individuality and beauty 
—yet which are strictly practical for a hotel. 

6. A knowledge of the things which subject hotel 

furnishings and equipment to severe wear and 

tear, and a knowledge of how to provide 
against them. 

. A knowledge of the materials and methods of 
construction which are not suited to hotel use. 


NI 


—— —— = 


PaLeAeN NGLIN OG et Ht Ree Ue RON TxS Ht TEN sGis 243 


Examples of Living Room Furnishing 


The Mayflower, Washington, D. C. The Warwick, New York 


The Pearson Hotel, Chicago, Ill. The Georgian Hotel, Evanston, Ill. 


Hotel Half Moon, Coney Island, N. Y. The Wilmington Apartments, Chicago, Ill. 


8. 


9. 


IO, 


HOT EL 


PLANNING 


Park Chambers, New York 


A knowledge of the quantities of merchandise 
required in all parts of the hotel. 

The ability to prepare a complete plan and 
budget for you, covering all products and 
services involved, in clearly understandable 
form, and affording perfect assurance that costs 
are known and under control. 

The ability to assume full responsibility for 
the execution of this plan. 

The services of men long experienced in the 
handling of such contracts, assuring you that 
the work will be done thoroughly and on time. 


. An expert staff of food service engineers. 


A staff of specialists on hotel chinaware, glass- 
ware, silverware, linens and similar supplies. 


. A large organization and ample stocks of mer- 


chandise, 

Strong connections with the manufacturers 
of the most successful hotel merchandise. 
The knowledge of how to cooperate with your 
architect and builder on engineering and tech- 
nical problems, 


. The financial resources to assist you if neces- 


sary in your own financing, 


Hotel Book-Cadillac, Detroit, Mich. 


AND: -OCUR Ee Tr aN Gs 


Wade Park Manor, Cleveland, Ohio 


No firm that does not measure up to these qualifi- 
cations is competent to serve you. Hotel furnish- 
ing is strictly a task for experts. Inexperienced 
handling invariably proves costly. The vital im- 
portance of the technical service to be given de- 
mands that you take no chances, and only an organ- 
ization that can demonstrate to you that it has suc- 
cessfully handled such work merits consideration. 

There is one concern in America which stands 
preeminent in the execution of complete hotel out- 
fitting contracts—the oldest, the largest and the most 
experienced. That concern is the PICK-BARTH 
Organization, comprising the affiliated companies, 
Albert Pick & Company, Chicago, L. Barth & Com- 
pany, Inc., New York, The John Van Range Com- 
pany, Cincinnati, The Lorillard Refrigerator Com- 
pany, Kingston, N. Y., and the “White” Door Bed 
Company, Chicago. ‘Their corps of trained hotel 
specialists, reinforced by engineers and technical ex- 
perts in all departments comprise a service staff 
which in scope, character and experience is ap- 
proached by no other organization in this line of 
business. 


Hotel 


Bismarck, Chicago, IIL. 


Gallery Lounge, The Mayflower, Washingion, D.C. 


Pio tiINGUISHED EXAMPLES OF 

HOTEL AND APARTMENT HOTEL 

memNISHINGS EXECUTED BY 
Pie kRiCkK-BARTH STAFF OF 
Pro RtOR DECORATORS 
AND HOTEL SPECIALISTS 


QS 


245 


HOTEL PLAN NIN:-G AND OME Ei eo Nee 


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Room, The Graemere, Chicago, Ill. 


Main Dining 


248 HOTEL PLAN NTN GS AUN DO USP per ieaNG 


Main Dining Room, The Park Central, New York 


AN Brew nila ty -OF PLevk — BA RF AH POUR AN) es et ION GUS 249 


Ballroom, The Park Central, New York 


250 HOTEL PLANNING AND OUTERITTING 


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Interesting Dining Room Treatment, The Warwick, New York 


256 HOTEL PLANNING AN DD OUT PEErr iN G 


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Colonial Dining Room, Hotel Ritz-Carlton, Boston, Mass. 


Main Dining Room, Hotel Ritz-Carlton, Boston, Mass. 


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Solarium, Hotel Granada, Brooklyn, N. Y. 


HOTEL. PLANNING 


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HOTEL PLANNIN Gy AND OUT Rae et Na 


Main Lounge, Hotel Half Moon, Coney Island, N. Y. 


tae 


Dining Room, Hotel Half Moon, Coney Island, N. Y. 


AON a eet Bout) tye PaO Ko — BiASR TH. F Ue RIN TS. ING Ss 261 


Mitel MOEA 


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Sea View Dining Room, Hotel Half Moon, Coney Island, N. Y. 


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264 HOTEL Pol ANN DN GG. AUN D 0, Bea NG 


Air Dining Room, The Whitehall, Palm Beach, Fla. 


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Lobby Executed with Pueblo Indian Decoration, Hotel Franciscan, Albuquerque, N. M. 


Another View of the Interesting Lobby of the Hotel Franciscan, Albuquerque, N. M. 


268 HiO°t Eb PR DANN NG (AWN D000 ee ar eee Ge 


Lobby of The Belcrest, Detroit, Mich. 


Lounge, The Belcrest, Detroit, Mich. 


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Ballroom Foyer, Hotel Schroeder, Milwaukee, Wis. 


AN EXHIB OF PICK=BARTH FURNISHINGS 


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Chapter XIII 


Furniture—As It Should Be Made for 
Hotel Purposes 


In this chapter it is the intention to comment 
on Furniture from its economic side—that is, as 
a part of the hotel’s investment, and not from the 
standpoint of beauty except so far as appearance 
cannot be divorced from practical considerations. 

No doubt there are several other items entering 
into the cost of building and outfitting a hotel 
which run into as much money proportionately as 
the furniture. Among them all, though, you will 
not find one on which the possible variation in cost 
and in value is as large. The range in prices be- 
tween grades of building materials and equipment 
and the resulting differences in length of service, 
and cost of maintenance are things which receive 
close attention from people who are expertly in- 
formed—architects, contractors, operators and so 
on, and if the selections are not soundly made it 1s 
seldom because a serious effort is lacking. Furni- 
ture, however, which is one of the greatest of all 
parts of the total investment, presents a larger price 
range and a far more serious consequent variation 
in performance, yet its selection by the average 
hotel is done in a manner which compared to that 
used in other important things is haphazard guess- 
work, 

Furniture has the reputation of being hard to 
judge. It deserves its reputation. Gauging the 
value of the materials and construction involves 
quite a technical knowledge, a difficulty which is 
heightened by the fact that quality is hard and 
often impossible to see without tearing the furni- 
ture apart. It is not reasonable to expect a hotel 
operator to become an expert furniture judge over 
night. Fully recognizing 
the truth of the old warning 
that “a little knowledge is a 
dangerous thing,” he should, 
however, try to understand 
enough about furniture con- 
struction to form a definite 
appreciation of the things 
which determine its value 
under hotel operating condi- 
tions. Viewing furniture 
products as a class, let us 
take note of the principal 
things (other than style and 
artistic design) which estab- 
lish its value in a_ hotel. 
Chiefly, they are as follows: 

t. Woods—including the 
kinds used, where they are 
used, their seasoning and 
condition, the way they are 
sawed or prepared, etc. 

2. Construction and 
Wood Joining—the type of 
general construction, the 
furniture joints used, the 


Distinctive Furniture in the Hotel Graemere, 
Chicago. 


279 


bracing, the use of veneers and glued structure, the 
accuracy with which parts fit, etc. 

3. Finishes—on both wood and metal—their 
durability, beauty, adaptability to hotel operation. 

4. Upholstery Construction—including type of 
construction, materials and workmanship. 

5. Covering Materials, fabrics, leather, etc.— 
not only their length of life but their satisfactory 
qualities for hotel service. 

6. Hardware, exposed and concealed, consider- 
ing both quality and methods of application. 

7. Special Hotel Design, such as required in 
many important cases. 

(Note: Metal furniture, to which the above does 
not apply, presents a parallel case.) 

These factors have importance in varying degrees 
in Case Goods (Dressers, etc.), Upholstered Furni- 
ture, Chairs and Tables, Bed Springs and Mat- 


tresses, Reed Furniture, and other classes of 
products. 
Furniture Woods and Their Values—Certain 


woods, such as mahogany and walnut, are well 
known as “aristocratic” kinds. It may be the gen- 
eral impression that these woods are desirable 
mainly because of their appearance. It should be 
understood that the preferred woods have won 
their place because of their practical qualities as 
well. It should also be known that the natural 
properties of woods may be offset to a certain 
degree by the skill and care used in the sawing 
and conditioning. In general the more expensive 
woods, because of their higher market value, might 
be more safely assumed to be properly conditioned 
than less valuable varieties. 

The valuable and well 
known woods used for ex- 
posed parts of furniture are 
the so-called Hardwoods, 
the principal ones being 
mahogany, walnut, maple, 
birch, oak, gum and_ beech. 
The less valuable woods are 
the soft woods and include 
pine, fir, spruce, cedar, pop- 
lar and similar kinds. 

There are certain places 
where each of the woods 
may be used with satisfac- 
tory results. The  substi- 
tution of one wood for 
another, however, has a de- 
cided effect upon the cost 
and value of the furniture, 
and where one of the highly 
preferred varieties is substi- 
tuted for in part or entirely, 
that fact should be made ab- 
solutely clear by the seller, 
a thing which emphasizes 


280 HOME Le PLAN NN: G SBN D “Oo Urry iG 


A Typical Specimen of Good Construction of Case Goods 
for Hotel Service 


Mirror of best quality French 
plate, properly treated on back 
to keep the air from the silver. 
Hasa 3 ply wood back screwed 
on to the frame. 


Center drawer guides 
make all drawers slide 
easily. 


Boxed in drawers with 
bottoms inserted into both 
front and back. 


Back is of 3 ply birch set in 
flush with back corner posts 
and securely screwed on. 


Note dustproof bottoms under 


all drawers. All solid parts of genuine 


wood specified. 


Note full framed construction. 
All cornér posts, front, back 
and side rails are square mor- 
tised. 


5 ply drawer fronts with 
high grade, genuine spe- 
cified quality veneers. 


5 ply sides with high grade, 
genuine specified quality ve- 
neers. Good quality, substantial 


metal hardware, 


Leg construction reinforced 
by diagonal screws which join 


lower side rails to corner posts. Dustproof bottom. 


HE Dresser shown here has what is termed a full framed-in 
construction, which means that it has a securely joined struc- 
ture of upright and horizontal pieces on all four sides, resulting 
‘ in rigidity of all parts, and with no weak points in the structure. 
Thus it does not depend upon the sides, back and top to provide 
H | the strength of the piece, although these parts are so carefully 
i joined into it as to add materially to its ruggedness. The dresser 
is also fully provided with dustproof bottoms so that each section 
constitutes a dust-tight compartment. All drawers are provided 
with center guides which counteract the side play caused by pulling 
on one handle only, and make them slide evenly and easily. The 
drawers themselves are of boxed-in construction, the bottom being 
inserted into both the front and the back. At various points in 
the structure there are braces to reinforce the joints. All wood 
joining is by means of secure mortise and tenons, dowels, dove- 
tails, etc., there being no resorting to weak butt end joining or 
similar processes. The veneered parts are all 5 ply and all 
exposed wood parts are of the genuine woods specified. The 
mirror is a real French plate glass one, properly treated, with 
3-ply wood backing. Compare this with the cheaper construction 
shown in the diagram on the opposite page. These two dressers 
are nearly identical in superficial appearance, yet in point of con- 
struction costs alone, there would be a difference in price of about 
15%. The shortsightedness of this saving, however, may be un- 
te when we say that experience has shown that products of 
’ the better construction will last twice as long under hotel condi- 

. tions. 
And bear in mind that we have restricted the comparison to two 
This photograph shows the dresser diagrammed dressers of practically identical appearance, and that a greater vari- 


above as it appears when finished. The dresser ation jn construction could be shown if this point were waived. 
of inferior construction shown on the opposite 
page would have practically the same appear- 

ance. 


—— 


MU RNID UR S 9 FO RB 


the necessity of dealing with a thoroughly respon- 
sible concern. Substitute woods may be judiciously 
used without causing a serious lessening of strength. 
Where they are used, the piece should not be com- 
pared on an equal basis with furniture in which 
the genuine material appears. 

Mahogany—the finest of the widely used woods, 
deserves its place both because of its beauty and 
its strength and permanence. It is what is known 
as a “diffuse porous” wood, the gradation between 
the summer and winter growth being slight and 
the marking or grain being softly modulated. The 
wood has a rich natural color and takes furniture 
finishes of great attractiveness. Large surfaces 
are usually “veneered” and the veneering is often 
matched which makes the figuring of the wood pro- 
duce an interesting design especially if what 1s 
known as “crotch mahogany” is used. Mahogany 
has a fine and uniform texture and is tough and 
strong. Carving and shaping the wood is facili- 
tated by the evenness of its structure, and the wood 
does not warp easily. Good mahogany comes from 
very old trees, the darkness of the wood increasing 
with age. 

Walnut—by which is meant the American Black 
Walnut, comes closer to mahogany in value and 


HOTEL SERVICE 281 
popularity than any of the other widely used woods. 
Its grain is somewhat more pronounced than ma- 
hogany, and the figuring of the wood from trunks 
of trees is somewhat less uniform in pattern. [rom 
the stumps of some walnut trees and from the 
“burls” (a peculiar large growth on some trees) 
veneer is cut which has a strong and beautiful 
figuring that may be made to repeat itself and form 
striking patterns due to the method of cutting. 
The wood is naturally dark, often a deep brown 
and the marking formed by the yearly growth rings 
is wide and softly blended. Walnut is a_ hard, 
strong wood, well adapted to carving. It is very 
permanent, having a minimum tendency to warp, 
swell or shrink. Like mahogany, walnut darkens 
with time. The wood takes a large variety of 
handsome finishes, some of which cleverly give the 
effect of antiquity. 

American Walnut should not be confused with 
the well known Circassian Walnut, an imported 
wood of much different appearance, the main char- 
acteristic of which is the gnarled and contorted 
growth which produces a strongly marked pattern 
of figuring. 

Birch—Although mainly used in furniture as a 
substitute for mahogany, walnut or other woods, 


Mirror is regular run quality, 
not specially selected and often 
shows sand spots or bubbles. 
Back is usually a sheet of card- 
board tacked to the frame. 


How the Dresser 
Shown on the Op- 
posite Page May Be 
Cheapened With- 
out Altering Its 
General Appearance 


Frame construction is very in- 
secure. Side rails are only 
tacked into the back corner 
posts. There are no back rails} \ 
to hold frame together. 


Back, made of single ply wood 
and in many cases only of 
cardboard, is tacked to the 
back corner posts. 


neers often not of the genuine 
wood specified. 


SsGut with a Sacri- 


fice of Durability 


Sides are only 3 ply with mh 


Drawer bottoms are inserted 
into front only, and are merely 
tacked to bottom of the back, 
often insecurely 


1 yaoriiage ordinary examination of the appearance 
, of this dresser, the layman would be likely to think 
it the same as the one shown on the preceding page. 
The design is the same, and the general finish (of a 
new piece) would not be very noticeably different. Yet 
its construction tells a different story. The strong 
framed-in construction has been eliminated and for it 
is substituted one far less secure, with weaker side 
rails and no back rails at all. Thus what framework 
there is, is not only less secure, but is further endan- 
gered by the weak back. The dustproof feature be- 
tween drawers is left out, as is the important center 
drawer guide, and the drawers themselves are of less 
substantial construction, with bottoms inserted at the 
front only. The furniture joints are of cheaper (and 
weaker) character, the side rails, for example, being 
merely tacked or nailed to the corner posts. The side 
veneers are 3-ply instead of 5-ply and the 3-ply dresser 


<-- ss as — 


Note absence of center 
drawer guides and dust- 
proof bottoms under 
drawers. 


Solid parts are often of in- 
ferior quality wood fin- 
ished in imitation of the 
wood used for vencers. 


5 ply drawer fronts but 
sometimes with veneers 
not of the genuine wood 
specified, 


Hardware is of a lighter 
weight, cheaper grade and 
often only wooden knobs 
are used. 


This is the only dustproof 
bottom in dresser. 


back found in the better piece is omitted and a single 
ply wood or cardboard back substituted. The mirror is 
a cheaper quality backed by cardboard tacked to the 
frame. In addition to the structural changes many 
changes in material are possible such as the substitu- 
tion of inferior lumber in the structural parts and the 
use of imitation woods on legs, tops and other exposed 
surfaces. 

It should be understood that this comparison does not 
represent the extremes of construction by any means, 
there being better and poorer structural systems than 
those shown, as well as many intermediate qualities. 
The object has been to show two commonly used types 
of furniture and their relative costs and value. In 
these two dressers there is a difference of about 15% 
but because this 15% is taken out of the heart of the 
dresser’s quality it results in a 50% reduction in its 
length of life. 


i) 
ioe) 
Ne 


HOWE? ) PLAN NEN Go AN DO Te Eas eleNeG 


An Example of Good Construction of Overstuffed Furniture 
for Hotel Use 


Oil tempered springs tied 8 


times. 
Covering material. Sos! Z 
 (iRKN\ J 
Byes g' 
Muslin stretched over stuff- : Seay. es 
ing. ; = 


ee 
(A 


Cotton stuffing. 


(( 


ay) 


Hair stuffing. 


Sek 


[2 


iT 


Burlap sewed over stuffing. 


Moss stuffing. 


Burlap over frame. 


Hardwood frame. 


Wide webbing interlaced as 
closely as possible. 


Exposed wood of genuine 
quality specified. 


be large variation in the quality of overstuffed furniture is 
due to two things:—first that the nature of the construc- 
tion permits a wide latitude, and second because the features of 
construction are hidden from sight in the finished piece. This 
kind of furniture involves the use of a large number of parts 
such as springs, webbing, stuffing, binding, etc., all. of which 


This photograph shows the chair dia- 

grammed above as it appears when finished. 

The cheaper quality chair described on the 

opposite page would present virtually the 
same identical appearance. 


Ry) 


Burlap sewed over springs. 
Moss stuffing. 
Burlap sewed over stuffing. 
Hair stuffing. 


Cotton stuffing. 


Muslin stretched over stuff- 
ing. 


Covering material. 
Se Seat covering. 
Cotton stuffing. 


Springs in individual cloth 
pockets. 


Burlap. 


Moss stuffing. 


Cotton stuffing. 


Muslin stretched over stuff- 
ing. 


& Covering material. 
j One piece leg. 
Double dowel construction 
at all corners, reinforced 


with corner blocks glued 
and screwed to frame. 


are combined in an intricate way by hand work, with the result 
that the skill of the workman and the time he is permitted to 
spend have a vital effect upon quality. The consequences of 
this variation in quality are great enough under ordinary pri- 
vate home conditions—in a hotel, where wear and tear are many 
times magnified, they present a genuinely serious problem. 


gic HE structural diagram on this page shows a good 
standard type of upholstery construction for hotel 
purposes. The frame is built of hardwood, preferably 
birch or ash, with all double dowel construction on 
corners, and reinforced with glued and screwed corner 
blocks. The back sides of arms and bottom are of 
heavy webbing interlaced as closely as possible. This 
webbing is the strongest and best that can be procured 
and is carefully tacked to the frame and then the edge 
is turned over and re-tacked with a special double 
tack, making a strong secure foundation. On this web- 
bing foundation are sewed fine oil tempered springs, 
which are tied at the top with strong twine, the rim 
of each spring being bound by knots in eight places. 
The springs are then covered with good grade burlap 
(sewed to the springs). Over this are placed a layer 
of 3X or 4X moss stuffing covered by burlap which is 
stitched clear through the stuffing to hold it in place, 
Over this is a layer of hair stuffing with a layer of 
good cotton felt, on top of which a covering of muslin 
is snugly fastened. The upholstery fabric when finally 
applied is put on over this muslin covering. The seat 
cushion is filled with springs each in an individual 
cloth pocket, covered with good cotton felt. The many 
layers of stuffing separated by muslin or burlap hold 
the padding in place and eliminate the likelihood of 
bunching, forming lumps or getting out of shape, as 
well as making the furniture more comfortable. The 
strong and careful fastening of each part makes it 
long lived. Compare this well made piece of furniture 
with the one illustrated on the opposite page. Note the 
differences in the framework, the foundation, the 
springs, padding and workmanship. There is a vast 
difference, yet, given the same covering materials there 
would be practically no visible difference in the ap- 
pearance of the two products. The cheaper chair would 
probably be priced 25% lower (exclusive of the cover- 
ing material) but the better constructed chair may he 
relied upon to last from two to three times as long. 


POUPRIN LIS IVU LR Be 9 FOUR! 


birch has good qualities of its own in a practical 
way. It is a fairly hard and strong wood, tough 
and quite satisfactory to work. The graining of 
the wood is soft and pleasing. The wood takes 
staining and finishing beautifully. Red Birch may 
be treated to imitate mahogany so cleverly as to 
make it hard to tell the real from the substitute. 
“Unselected’’ Birch may be similarly finished to 
imitate walnut. Much good furniture is made with 
birch as a substitute wood and there is nothing dis- 
creditable about the practice unless the facts are 
concealed. While birch is a good wood, it does not 
claim to be the equal of walnut or mahogany and 
its cost is less. Much painted furniture is made 
of birch, and it is also frequently used in its nat- 
ural color with pleasing results. Curly Birch has 
attractive figuring and is valuable for veneer panels. 

Gumwood or Red Gum, like birch, is widely used 
to imitate other woods. The wood is reddish in 


HOTELS SERVICE 283 
color, with a smooth fine grain and takes finishes 
excellently. While sometimes substituted for ma- 
hogany, it is chiefly treated to imitate walnut, and 
many pieces are made with genuine walnut veneer 
and gumwood legs, posts and other exposed solid 
parts. Gumwood as a substitute for walnut is 
about as hard to detect as the birch imitation of 
mahogany. Its use should always be clearly known 
to the buyer or price comparisons are manifestly 
unfair—which does not mean, however, that the 
wood is not desirable, for with good construction a 
satisfactory piece of furniture may be produced. 
Oak is a wood of strength and toughness with 
quite pronounced marking of grain and a coarse 
texture. Not being satisfactory for delicate carving 
or shaping it is used most in furniture of simple 
and often massive design. Its characteristic 
roughness of surface is not conducive to a highly 
polished finish but the many dull oak finishes are 


1 


How the Chair Shown on the Preceding Page May Be Cheapened Without 
Changing Its Appearance—and Effect of This Cheapening 
on Its Length of Life 


Inferior springs, tied only 4 
times. 


Covering material placed 
right over stuffing. No 
muslin stretched over stuf- 
fing. 


Inferior cotton stuffing. 
Moss or excelsior stuffing. 


Burlap over wood frame. 


Soft wood frame. 


Springs are placed on widely 
spaced crossed wires instead 
of the closely interlaced 
webbing. 


Exposed wood of a cheap 
grade, finished in imitation 
of quality specified. 


| aiding an inspection of the finished product, the chair illus- 
trated here (given the same covering fabric) would appear to 
be almost identically the same as the one shown on the preced- 
ing page. Yet when you_can look under the surface what a 
different story is told! The frame is made of less desirable 
wood, perhaps nailed instead of dowelled together, and without 
the bracing of corner blocks. Cheaper springs are mounted on 
a widely spaced wire foundation and_are tied four instead of 
eight times. One layer of moss stufing (sometimes excelsior) 
and one layer of cheaper cotton felt are used, the hair stuffing 
layer being omitted, and there is no muslin or burlap cover to 
hold this stuffing in place, the final upholstery cover performing 
this work alone. The cushion springs are unprotected by cloth 
pockets, being merely covered with muslin, then cotton felt. 


i Burlap sewed over springs. 


Moss or excelsior stuffing. 


Inferior cotton stuffing. 


Covering material. Note 
absence of muslin over stuf- 
fing. This makes recovering, 
if ever necessary, very diffi- 
cult. 


Seat covering. 
Cotton stuffing. 


Springs unprotected by cloth 
pockets. 


Leg is dowelled to frame. 
Much weaker than the one 
piece leg used on better fur- 
niture. 


In many cases, frames are 
only nailed together at cor- 
ners without the reinforce- 
ment of corner blocks. 


This chair is not the equal to the better quality in either com- 
fort or wearing qualities. In a comparatively short time under 
the severe use it would be given in a hotel, its stuffing would 
become uneven and out of shape, its springs would get out of 
place and wear against the stuffing, and its framework and 
fastenings would become insecure. It is cheaper,—yes, yet the 
loss in life is over ten times the saving in cost. 

Bear in mind that this comparison is not to be considered as 
a contrast of extremes, but is limited to one where the pieces 
when finished presented practically the same appearance. Cover- 
ing materials have not been included in the discussion at all, 
but if they had been included it would be possible to show a 


parallel difference. 


Other Methods of Upholstered Furniture Construction 


jake are various other types of upholstery construction 
which may be used, some of which are desirable and some 
of which are not. ? 

One type is called “‘automobile construction” and affects only 
the springs and their foundation. This method makes use of 
a steel foundation somewhat like a bed spring, the result being 
perhaps a little less luxurious, although very desirable from the 
standpoint of strength. It is a good practical construction for 
hotel purposes and is somewhat less costly than the method 
shown on the opposite page. : 

Another well known type makes use of the webbing founda- 


tion on top of which is placed a set of springs cased in muslin, 
the stufing then being applied. This is a method which pro- 
duces wonderfully soft and luxurious furniture and is much 
used for private homes on this account. For hotel use, how- 
ever, it is not considered practical, as it is mot sufficiently 
durable to withstand the wear and tear to which it will be 
subjected. é : 

In very high grade upholstered furniture, the spring center 
seat cushions are replaced by down-filled cushions. This is a 
concession to luxury, however, and should be used with that 


understanding. 


284. HOTEL PLANNING 
very pleasing. The best furniture has its flat sur- 
faces made of quarter-sawed oak, ‘This process 
means the sawing of boards from the log in such 
a manner as to make the saw cut in each instance 
practically parallel to the radius of the log. While 
this causes some waste in cutting, and a resulting 
increase in cost, it greatly adds to the beauty of the 
grain markings in the wood, Because of its strength 
and permanence, oak is much used for the frame- 
work of furniture having exposed parts of walnut, 
mahogany and other woods, 

Maple (lard Maple) is very fine grained, hard 
and of a clean white color, and is a very highly 
considered furniture wood for many purposes. ‘The 
rare “birdseye’” maple is very valuable and forms 
beautiful veneers. Most good kitchen cabinets 
have workboards and similar parts of maple, be- 
cause of the light natural color of the wood and its 
low absorption of water, Maple must be very well 
seasoned; it has a tendency to warp and split which 
is its chief drawback. 

Soft lVoods such as pine, spruce, fir, poplar, ete., 
are not to be considered in a class with hardwoods 
in furniture construction, They not only lack the 
sheer strength of hardwoods, but are far more 
given to warping, splitting, swelling and cracking. 
Such defects are fatal to furniture, where one of 
the prime requisites is permanence of dimension and 
shape. ‘There are certain places where soft woods 
find good use, but they should only be countenanced 
when backed by the approval of a highly experi- 
enced and responsible furnishing expert. 

Conditioning of Woods, Wegardless of the kind 
of wood used, the preparation of the lumber is of 
vital importance. ‘The principal points in this prep- 
aration are the cutting and selection and the drying. 

The cutting and selection of lumber are important 
because certain logs and certain portions of logs 
yield wood which either in coloring, graining or 
strength are not of the best quality. The angle 
of the saw cut through the log determines the 
grain markings—as illustrated by the vast differ- 
ence in appearance between plain and = quarter- 
sawed oak, In veneers, the selection of the logs 
or parts to be used makes an equally great differ- 
ence not only as between the plain and the burl, 
crotch or curly grains but among veneers of either 
kind, 

The drying process is more complicated than 
might appear to the novice. The problem is not 
merely to dry the wood—it is to dry the wood in 
such a way as to bring it to a state where its 
dimensions and shape are permanent and which 
leaves it free from cracks, warping, splitting or other 
structural defects. If a log in its natural moist 
state is put in a room filled with hot dry air, it 
dries quickly on the outside forming a hard shell 
around a still moist center, (a condition called 
case-hardening), and splitting and warping usually 
also occur, When the center of a case-hardened 
piece of wood finally dries, its shrinkage either 
causes further general splitting or warping or 
makes a hollow split in the center of the wood, 
called “hollow horning.”” To avoid such defects, 
the drying processes must be carried out under 
carefully governed conditions, and means that the 
drying must be so gradual that the outside of the 


AND OUTFITTING 

wood will absorb moisture from the inner part as 
fast as the circulating air dries the moisture away. 
It also makes it imperative that the drying should 
progress at the same speed on all parts of the wood. 
If carried out the way it should be, the conditioning 
is not a cheap process. Obviously, the danger that 
it may have heen slighted is greater on cheaper 
grades of lumber than on furniture woods, but there 
is plenty of furniture which with time develops de- 
fects of a kind that may be definitely attributed to 
careless preparation. 

Hood Veneers, Joining and Construction. There 
are really two kinds of wood joining entering into 
the making of furniture—first the making of 
veneers, laminated parts, ete., and second the actual 
structure of the furniture itself, 

Veneers. The large flat exposed surfaces of 
furniture, such as tops, sides, panels, drawer fronts 
and the like, are almost always made of veneered 
wood, or “built-up stock.” ‘To many buyers, the 
word “veneer” seems to imply some inferiority in 
quality—the term “solid mahogany” sounds better 
to them than “mahogany veneer.” This impression 
is wrong. In the first place, as to strength and 
permanence veneers are more to be relied upon 
than solid slab of wood for a reason that can 
easily be explained: Built-up stock, or veneered 
wood, is composed of thin layers of wood, the grain 
of each layer being at right angles to that below or 
above it. Inasmuch as wood warps parallel to the 
grain, each layer counteracts any warping tendency 
of the other layers. For its weight, plywood thus 
formed is the strongest wood structure possible 
and is therefore used under conditions of the utmost 
severity, as in boats and aeroplanes. A good deal of 
the quality of the built-up stock depends of course 
upon the glueing. It may be understood, however, 
that two pieces of wood properly glued together are 
as strong at the joint as in the wood itself, (Thick 
solid parts of furniture are often made of two or 
more pieces of wood glued together, which again, 
if properly done, is no indication of weakened 
strength. ) 

The second advantage of built-up stock is that 
by the use of veneer many beautiful graining and 
figuring effects may be produced which would be 
impossible with solid pieces—as for example burl 
walnut, crotch mahogany and similar effects. 

Furniture Construction, The construction of 
furniture varies so widely that to make any general 
discussion is hard indeed, Yet the permanence of 
the products and their dependability are so ve 
much dependent upon this element, hidden from 
sight though it may be, that the attention of the 
hotel operator should be focused upon it even more 
than on the beauty and design. Features of con- 
struction which may appear trivial to the inexperi- 
enced man may cause startling differences in the 
furniture’s length of life. 

In general it may be said that the main factors 
in furniture building are (1) structural design, 
(2) materials, (3) type and quality of joints, and 
(4) workmanship. 

The ideal construction makes a product which is 
strong, rigid, able to withstand the strain of weight, 
pushing, pulling or racking, permanent in its shape 
and dimensions and with doors, drawers, or other 


Me eee 


PUN wel ORB ae 


HOTEL SERVICE 


Upholstery Materials Commonly Used for Hotel Furniture 


HERE is much confusion among buyers as to the meaning of the various terms used for upholstery materials 


and few realize what a wide variety of qualities may be designated by the same name. 


explanation will help clear up some of these points. 


MOHAIR 

Genuine Mohair is one of the finest and most durable 
of all upholstery fabrics. It is made of Angora Goat 
Hair on a cotton back and is what is known as a pile 
fabric. It is used in places which demand extreme 
durability such as in automobiles and railroad cars. 
There are different grades of genuine mohair, varying 
as to the thickness and length of pile. There are also 
different methods used in weaving the base. Designs 
are applied by various processes such as embossing, 
brocading and block printing, and sometimes wool and 
silk are introduced to secure certain color effects. This 
material is wonderful not only for its wearing ability, 
but has the remarkable quality of shedding dirt and 
retaining its fresh appearance. 

Half Wool and Half Angora Mohair is an imitation 
of the genuine, costing less and appearing less glossy, 
while being less efficient in shedding dirt. It is, how- 
ever, quite durable. Wool Mohair is still a cheaper 
grade containing only wool and cotton, with no Angora 
Goat Hair. It is much inferior to the genuine and is 
not recommended for hotel use. 


VELVETS 


In ordinary furniture the velvet used is Cotton Velvet. 
It is soft and shows the effect of pressure immediately, 
also showing a change in color upon being brushed. It 
is not durable and does not retain its appearance well 
and therefore is not recommended for hotel use on the 
seats and backs of furniture, although it is frequently 
- used on the outside of arms and the outside back in 
order to reduce cost. 

Silk Velour is seldom used for hotels, except on very 
expensive pieces where its particular rich appearance is 
desired, such as in small reception rooms. 


TAPESTRIES 


These fabrics are made on a Jacquard loom, and are 
quite different from pile fabrics. They are woven in 
patterns with color effects and there are many grades. 
Those made from hard twisted and finely combed yarns, 
when woven close are not only durable, but desirable 
for hotel work of a good standard quality. They are 
made to represent the much more expensive materials, 
such as Velvets, Mohairs, and Brocades. There is a 
large variety of finely woven cotton tapestries today, 
mostly in medium sized designs, which are sunfast, and 
many are washable. These are very desirable for hotel 
bedrooms, writing rooms, etc., for both furniture and 
draperies, and also for Willow furniture for cushions. 
They are not expensive, but are unusually serviceable. 
Wool Tapestry is the finest grade and with it many 
very striking effects in rather bold design are possible. 
Good wool tapestries have excellent durability. 
NEEDLEPOINT 
This is a woven type fabric, the pattern of which is 
produced by handwork with threads of wool or silk 
used to form the design. The threads are generally 
parallel, although some variations employ a type 0 
cross stitch. Needlepoint is desirable for appearance, 
but due to the presence of a comparatively large amount 
of loose thread on the exposed surface, it is not as 
durable as a fabric should be for general hotel use, 
and as a result it should be employed for striking 
occasional pieces which are not expected to receive 
extreme wear. 5 : 
Gros Point is needlepoint tapestry in which the stitches 
forming the design are large and the thread thick and 
when closely woven, is very desirable. 
Petit Point is needlepoint with much smaller thread 
and stitches. 2 
Imitation Needlepoint may be produced by machine 
processes, these fabrics being in reality tapestries. These 
are not to be confused with the true needlepoint which 
is to a degree handwork. 


ee 


The following brief 


DAMASKS 
Damask is a woven fabric of light weight, smoothness 
and lustre, generally being used on furniture of a rather 
delicate type. 
Silk Damask is the really fine quality, giving a rich 
lustrous appearance well suited for fine furniture used 
in high class guest rooms, parlors, ladies’ rooms ana 
the like, but not so much for heavily used public rooms. 
Its wearing qualities are not of the very best and it is 
somewhat more easily soiled than is desirable, so it is 
used largely for its beauty rather than its practica- 
bility. 
Cotton Damask usually contains some mixture of linen 
to give the lustre necessary to make it appear anything 
like silk. Many grades are possible and various weights. 
This fabric wears somewhat better than silk damask, 
but is inferior in appearance. The many grades which 
are made in the sunfast qualities are extremely desir- 
able for hotel bedrooms for furniture and draperies. 


BROCADES 


Brocades are in much the same class as silk damasks, 
but they are heavier and more durable. hey may, 
therefore, be used on chairs in public rooms to a 
greater extent, and because of their heavier texture 
and large designs do not need to be confined entirely to 


small pieces. 

CRETONNES 
Cotton Cretonne may be had in a wide range of quali- 
ties, both as to the fabric and the design application. 
It is more used for slip covers than actual upholstering. 
Its use as an upholstery material is practically limited 
to boudoir chairs, sun parlor and porch furniture and 
the like. Cheap grades are impractical for either, and 
even the best of cotton cretonne is questionable as to 
value for hotel furniture use except in bedrooms. Col- 
ors are often subject to fading both from washing and 
as a result of time. 
Linen Cretonne is of a better quality for wear and for 
retaining #5 appearance, 


: FRIEZE 

Friege is a fabric like mohair except that it has an 
uncut pile. It may be had in the same colors as mohair 
and often is used in combination with mohair. Frieze 
is splendidly durable and is much used in hotel furni- 
ture, in fact, there is nothing that gives better service. 
Linen Frieze is made in striking colors and designs and 
wears exceedingly well. It does not, however, retain 
its appearance under hard use as well as ordinary 
frieze and although steaming restores its appearance, 
this drawback makes it less desirable for hotel use. 


LEATHER 


Leather is practically never used in its full thickness 
for furniture covering. The hide (usually steer’s 
hide) is split into about five thicknesses, the three in- 
side splits of which may be used on furniture. The 
second split from the outer surface is most valuable. 
The split leather is treated by various processes and is 
given an artificial grain which may be any one of many 
types. Qualities vary according to the value of the 
leather and the processes employed. _ Leather is a 
satisfactory covering for hotel furniture from all 
standpoints, especially in rooms where a masculine at- 
mosphere is sought. 

Imitation Leather is made on a fabric base, treated 
with a composition to give the leather-like surface, and 
then artificially grained. The best grades, made on a 
heavy fabric base, wear pretty well although they have 
neither the durability nor appearance of real leather, 
and the composition surface is rather easily scarred or 
punctured. Inferior grades, with a light fabric for a 
base and a less durable surface composition, are not 
durable or desirable. 


wa 


ad 


HOTEL: PLANNING 


Covering material 


Cotton stuffing 
3-ply wood seat bottom 


Seat 
frame by 


four corners. 


sketch. 


An Example of Good Construction in a Hotel 
Dining Room Chair 


is fastened to 
screws 
through corner blocks. 


Reinforcing corner 
blocks inserted at all 


Front corners 
double dowelled. 
For back corner 
construction see 


oe 


AND OUTFITTING 


we 


el ie 


Me semen is a typical instance of the neces- 
sity for specially sturdy construction 
demanded in a hotel as compared with a 
private home. Dining room chairs in a 
hotel are used three to five or six times as 
often as those in private homes, and are 
used far more carelessly and roughly be- 
sides. Insecure joints, weak structure and 
absence of bracing soon show up under such 
severe treatment. In the chair illustrated 
here, the vital points are greatly strength- 
ened and braced to withstand the punish- 
ment—a construction that costs more but 
saves many times the extra expense. 


| 
| 
} 
| 
| 
| 
| 
3 


The sketch at 
right is a partic- 
ular feature—no- 
tice how the hori- 
zontal parts when 
fitted together in- 
terlock in a joint 
of the great - 
est possible secu- 
rity. 


movable parts which will work freely and smoothly. 

How important a part structural design plays in 
meeting these requirements can be clearly seen by a 
little study of the two comparative diagrams on 
pages 280 and 281. One of these views shows a 
dresser of approved hotel construction, and the 
other illustrates how one of a very similar outward 
appearance may be produced with a lower cost, at 
the expense of strength and permanence. Just one 
item in this comparison serves to illustrate the 
matter of structural design—in the better dresser 
the framework is composed of strong and well 
joined horizontal and vertical members on front, 
sides and back, which combine to brace the dresser 
against strain and racking from all directions, so 
that it would retain its shape even if stood on one 
corner. In the cheaper dresser, the structural de- 
sign calls for a less securely joined framework on 
sides and front only, leaving the back as a weak 
point in the structure, which upon occasions of 
strain throws undue load upon the other parts with 
the inevitable result that joints will become loose 
and other defects develop in a much shorter time. 
To the casual observer, this variation in structural 
design might appear trivial, if indeed it came to 
notice at all. Its bearing upon the furniture’s length 
of service is anything but trivial. 

One cannot discuss furniture structure without 
mentioning the choice of kinds and grades of wood. 
Concealed wood structural parts do not need the 
appearance of the high grade furniture woods but 
they do need strength and permanence. Thus very 
good furniture may have framework pieces of oak 
and similar sturdy woods of less desirable graining. 
You will not, however, find high grade furniture 
with framework of soft wood and the use of such 
materials should always be sanctioned by a hotel 
furnishing expert. The choice of woods also 


involves the grade of lumber, there being a material 
difference in value between strictly first grade lum- 
ber and the lower grades containing knots or other 
defects. It might also be mentioned that certain 
conditions call for the application of unusual woods, 
a thing which only the expert is competent to dic- 
tate—a case in point being the use of special woods 
to counteract the effects of an unusual climate. 

Furniture Joints. The character of furniture 
joints and the skill entering into their workmanship 
can literally make or break furniture. There are 
several types of furniture joints for practically 
every purpose. The best joints entail mortises, 
tenons, dowels, grooves, dovetails or other carefully 
fitted parts which take time to execute. 

In cheapened furniture, one of the first things 
slighted, therefore, is the joining. A si dowel 
is substituted for two; dowels are eliminated and 
nailing substituted. Mortised-and-tenoned, tongued- 
and-grooved and other joints may be similarly cheap- 
ened. This is expensive economy. Everyone has 
had experience with chairs which have become 
“wobbly,” and knows how surely this condition 
causes complete breakdown. The wobbly chair is 
the result of loosened joints—usually of a poor type. 
A chair with properly made interlocking joints of the 
kind illustrated on this page aoe costs more _ 
than one of ordinary dowelled construction, but that 
additional cost adds many times as much to the -_ 
of the chair. , 

In many places even the very best of joints re- i 
quire reinforcement by braces. Thus in dinin room 5 
chairs, for example, the places where legs and seat 
join should be strengthened with wood or metal cor 
ner braces—a thing which is especially importas 
when the legs have no cross members lower dov ay 
Bracing of this kind is another of the things fre 
quently omitted in cheaper furniture. 


wood joimings, e 
nical. It cannot be your expecta- 
a 


tion tO Master itS imtricacies In a 


. +. « mL - 


short time. It is well, however, for 
you to form an appre f 
great importance of of 


texernittty 


r 
BCLS GE tee 


protect v 


error oO buying DV Superncial ap- 

re ~ | aa enes 2 eee are 
pearance na price. if DU «are 
conit nh two product oi 


> x 
must De a Treason ior the dinerence 


Sav 
by the aid of an experienced hotel furnisher. 


Wood Finishes. From the 
main consideration here is low upkeep. 


Mm 


— 


which requires constant attention or which is easily 1 [ 
I Se te eieseatia Thos while 
Marmead 18 undcesirabdie. inhus, woue 


ishes are very beautiful and may be 
occasional pieces they are less satisi 
eral use than glossy finishes. Paint 


teeenmittire 


atthicilari<: o 
ZULIILUIC 


SSSR GE LU, TL §D PEI Lit titaisy Li UL ciie i 


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likely to come in contact with w 
desirability a good 
with minimum attent 
and the action of water, 


Oi tit Call 


service 


=< 


288 


ity to secure attractive results by the use of only 
such materials as are known by him to be practical. 
A particular caution is issued in connection with the 
use of such general terms as “Tapestry,” “Mohair,” 
“Damask,” etc. Each of these terms includes a 
large variety of qualities and unless you understand 
clearly just what grade is meant, you are buying in 
the dark. A brief general explanation of the most 
important grades is given elsewhere in this chapter. 
(See page 285.) 

Furniture Hardware. Exposed hardware of fur- 
niture presents considerable variation in quality as 
well as design and to a certain degree the difference 
may be detected by examination. That these differ- 
ences should be looked for goes without saying. 

The less obvious hidden hardware fittings are less 
appreciated, but have a greater practical importance. 
Some hardware parts such as hinges and catches 
are necessities. Many other fittings such as metal 
corner braces are substitutes for wood parts, and 
still others are entirely additional features. There 
are many places, especially in hotel beds, chairs, 
tables and case goods, where the use of metal struc- 
tural parts materially improves construction. Casters 
are more important from an operating standpoint 
than their cost might indicate, and this is one of the 
many small matters where expert guidance will 
prove of value quite out of proportion to the money 
involved. 

Special Hotel Design. ‘There are numerous pieces 
of furniture used in hotels which because of the 
service they are to perform, or the conditions under 
which they operate must be of entirely specialized 
design (i. e. hotel desks, waiter stands, combination 
dressers and desks, etc.). These features are the re- 
sult of practical experience and the use of ordinary 
types in their place is frequently bad economy of in- 
vestment, or results in poorer service or operation. 

There are various classes of products included un- 
der the general term Furniture to which the above 
discussion applies only in part. Among these, the 
group embracing Bed springs, Mattresses, etc., de- 
serves special mention. 

Springs, Mattresses and Pillows. There are three 
types,—fabric, coil and box springs. 

Fabric Springs are not generally suitable for hotel 
purposes, as they are not comfortable to sleep on. 
Their only use should be for emergency cots and 
the like. There are several styles available, the 
best being formed of interlaced steel ribbons. 

Coil Springs may and may not be satisfactory as 
to comfort, depending upon their design. Double coil 
springs naturally are much softer than those with 
single coils but the latter are less expensive. There 
is quite some variation in quality among coil springs, 
and these differences influence comfort, noiselessness 
and length of life. 

Box Springs are the best of all for comfort, ap- 
pearance and noiselessness, and if well made are the 
equal of any in length of service. Box springs re- 
semble upholstered furniture, though, in that there 
is a wide difference in quality possible, and also like 
upholstered furniture, box springs have need of the 
very most substantial construction. The main vari- 
able features of quality are the wood framework, 
the quality of the springs and the way they are 
assembled, the quality and application of padding, 


HO TB PL AGN NSIEN-G: SAWN DOO Ea hal taNrG 


the covering materials, the structural design and all 
around workmanship. The coil spring construction 
shown on page 287 is a good standard type. 

Mattresses. Cotton Felt, Hair and Inner Spring 
mattresses are the three types generally used in ho- 
tels (excelsior and similar very cheap grades being 
manifestly unsuitable). 

Cotton Felt Mattresses are the least expensive but 
are less comfortable and durable too. With time 
they pack down and become lumpy. They vary in 
price according to their weight, the quality of the 
filler, their covering material and workmanship. In 
spite of their low initial cost, therefore, they are a 
relatively poor investment. (An expensive quality 
made of White Staple Cotton is omitted from con- 
sideration as its high cost has discouraged hotel use.) 

Hair Mattresses are very fine and many high class 
hotels prefer them above any other kind. They are 
soft and restful and retain that quality for a very 
long time indeed, making them desirable both as 
an investment and as a pleasing accommodation for 
guests. It is a common mistake to assume that all 
hair mattresses are alike. Actually this is far from 
true, a good deal of variation being caused by the 
weight and quality of the hair used, and also by 
workmanship and covering material. 

Inner Spring Mattresses are a comparatively re- 
cent development that is infinitely better than cotton 
felt, and contests with hair mattresses for all around 
desirability. These mattresses, as shown on page 
287, have a center formed of numerous soft coil 
springs, usually upholstered with cotton felt pad- 
ding. This construction is wonderfully comfortable 
and many consider it superior to hair in this respect. 
If well made it has great durability too. Due to 
these qualities, and to the fact that they cost some- 
what less than hair mattresses, the inner spring mat- 
tress is rapidly increasing in popularity. 

Pillows are graded mainly according to their stuff- 
ing. The best are of goose feathers. Duck, turkey 
and hen feathers are next, ranking in that order as 
to desirability. Different kinds are often mixed, and 
thus we find pillows of 75% duck and 25% goose 
feathers, others of a duck and turkey combination 
and so on. The quality of the cover is important 
both from the standpoint of wear and for being 
feather-proof. 

It is easy to economize on bedding, but this is not 
wise economy especially since the result will be di- 
rectly felt by every guest in a loss of comfort. 

To go into a comprehensive discussion of all of 
the different kinds of furniture, while interesting, 
would be too lengthy a proceeding to attempt here. 
We have however included a rather detailed analysis 
of comparative methods of construction of two im- 
portant classes of products—Case Goods as repre- 
sented by a Hotel Dresser (see pages 280-281) and 
Upholstered Furniture (see pages 282-283). This 
specific material, together with the general outline of 
the main factors which influence quality and dur- 
ability taken together will help to form an appre- 
ciation of the practical importance of furniture 
construction. With this viewpoint, and aided by 
experienced hotel furnishing specialists such as 
found in the PICK-BARTH service staff, you will 
be in the best possible position to make wise invest- 
ment of your money. 


Chapter XIV 


The Hotel’s Carpet Problem 


Grades and varieties of carpet fabrics are almost 
always hazy in the ordinary buyer’s mind both be- 
cause terms are rather flexible and because manu- 
facturers’ trade names help to confuse the issue. 
Before entering into any discussion of the hotel’s 
floor covering problem, therefore, it is best to start 
with a brief description of the principal grades. 

All carpets and rugs which are used by hotels to 
any extent are “pile-woven.” The material of which 
the nap or surface is made may be either worsted 
or woolen. Worsted is a yarn made of long fibre 
wool, selected and combed out. Woolen yarns may 
or may not be carefully prepared and selected, and 
contain shorter wool. The base or back of the rug 
may be linen, linen and cotton or, in cheaper grades 
partly of jute. 

The different varieties of carpets are classified 
mainly by the methods of weaving and also accord- 
ing to whether the pile is cut or uncut. These classi- 
fications however do not define the quality of the 
fabrics. In each kind of weave there is a wide 
range of qualities governed by the grade of yarn 
used, its preparation, the closeness of the weave, the 
depth of the pile, the quality of the back and other 
similar factors. Therefore, to make a comparison 
between two whole classes of carpets is more com- 
plicated than would first appear to be the case and 
this accounts for much of the misinformation which 
exists in the minds of carpet users both large and 
small. 

There are really only four main types of carpets in 
general hotel use. These are the following: 


T, Wiltons. 


Wilton carpets and rugs are made on what is 
known as a Jacquard loom, which produces the pat- 
tern by weaving together yarns which have been dyed 


ae ye 


289 


An Imported Hand Tufted Rug in the Lobby of The Gaylord, Los Angeles 


beforehand. The pile is deep and has a beautiful 
sheen and the designs and colorings which are avail- 
able are very rich. Wilton carpets and rugs have 
been used for both domestic and public purposes for 
many years and have proven very durable. They 
are generally considered among the highest priced 
of all domestic varieties, but actually are made in 
many qualities.. The pile may be made of either 
worsted or woolen yarns of various qualities and 
may be woven on a back of linen, linen and cotton 
or linen, cotton and jute. There is quite a wide 
range in the closeness of the weave and the conse- 
quent number of tufts to the square inch and also 
in the depth of the pile. 

Body Brussels carpets and rugs are manufactured 
by the same process as Wiltons but have an uncut 
pile and are not so closely woven. They are ex- 
tremely durable but lack softness and rich appear- 
ance and are not recommended for hotel purposes. 


2. Velvets. 


Velvet carpets and rugs (also sometimes called 
Wilton Velvet) are woven on a velvet loom and are 
colored after weaving. The pile may be either 
worsted or woolen, and as with Wiltons, may be 
of different degrees of closeness, depth and quality 
of yarn. Velvet carpets are extremely durable and 
they have an attractive appearance. They are very 
popular in solid colors and are gaining fast in 
preference in figured fabrics. For hotel use, Vel- 
vets are highly desirable as they present a combina- 
tion of durability, appearance and moderate price. 
The variety of designs available in stock merchan- 
dise is not as large as in Wiltons, but if sufficient 
time is given, almost any desired effects can be pro- 
duced as the number of colors which are possible 
is almost unlimited. 


ait 


2990 H OME Ls Pay eON NEN GAN Dr ONG Hele ele iG 


Examples of Floor Covering Treatment in Public Rooms 


ee : Se & 


Main Lounging Room, Webster Hall, Detroit 


as & 


oe 


el Roosevelt, New Orleans 


Parlor, Hotel Roosevelt, New Orleans Dining Room, Hot 


Foyer, Country Club Apartments, Chicago Elevator Lobby, The Mayflower, Washington, D. C. 


Adel 1S, 


Lobby, Webster Hall, 
Pittsburgh, Pa. 


Tapestry Brussels carpets and rugs are similar to 
Velvets but have an uncut pile, and like Body Brus- 
sels, they are not suitable for hotel use. 


3. Axminsters. 


This kind of weave is made in a way somewhat 
resembling the Jacquard process, although the fin- 
ished product is of entirely different construction 
from that of Wiltons. Yarns are colored before 
weaving, but the process is such that much poorer 
qualities of yarn may be employed. Thus Ax- 
minsters are less standard in quality than the two 
preceding varieties. Good Axminsters, however, are 
satisfactory and have many good hotel uses. As to 
appearance, Axminsters have one big advantage— 
they are made in many bright and attractive color 
effects which fit in well with many kinds of decora- 
tive schemes. Axminsters as a whole are classed as 
moderate priced carpets; there is large price range 
and perhaps a still larger range in quality. 

Chenilles are very high priced carpets of ex- 
tremely deep pile and belong to the same general 


Carpet Specially Woven with Crests, Hotel Book-Cadillac, Detroit 


CAR PET 


Foyer, Wade Park Manor, 
Cleveland, O. 


PeR OCB EE EM 


Lounge, Hotel Abraham Lincoln, 
Springfield, Ill. 


class as Axminsters, although they are of far su- 
perior quality. They are made almost exclusively 
in solid colors and in broad widths. They are not 
much used in hotel work and are rapidly being dis- 
placed by broadloom Wiltons and Velvets. 


4. Hand Tufted Rugs. 


These fine imported rugs can be had with an ex- 
ceedingly deep pile and are made in designs of great 
beauty. They are splendid for use in lobbies and 
similar places and are frequently used in spite of 
their high price. 

Oriental Rugs do not lend themselves much to 
hotel use. Small orientals, however, are sometimes 
used as throw rugs to afford spots of color in apart- 
ments carpeted in plain solid colors. 

The great bulk of carpet yardage in hotels is di- 
vided between Wiltons, Velvets and Axminsters. 
Between these three a hot contest is waged for favor 
and many arguments are raised in favor of each. 

For many years, Wilton carpets have been held up 
as the highest grade and most durable material avail- 


to 
Se) 
1) 


Living Room, Hotel Mayflower, Washington, D. C. 


able. That they are very long lived is undeniable 
and where the heaviest kind of traffic was found the 
rule has been to select high grade Wiltons despite 
their cost. Of recent years, however, this claim to 
superior durability has been severely shaken by the 
performance of the better grades of Velvet carpets. 
In fact, a recent test conducted by large carpet users 
would indicate that Velvet carpets of high quality 
were better able to withstand severe punishment 
than even Wiltons. The carpet users mentioned for 
many years had used only the finest grade of Wilton 
carpets. In order to verify the soundness of this 
policy they resorted to a careful test. Much to their 
surprise the results strongly favored high grade Vel- 
vet carpets as against the finest Wiltons which cost 
far more. As a result of this test these operators 
now have switched to Velvet carpets for their new 
installations. 

Of course, there are many grades of both kinds 
of carpets and it is not expected that a low priced 
Velvet can stand up against the best Wiltons. The 
fact remains, however, that Velvet carpets have 
proved so successful from the 
standpoint of wearing quality 
that they are very rapidly gain- 
ing in favor with hotel carpet ex- 
perts. 

As to designs and coloring, 
Wiltons have likewise been held 
up as superior to all others, but 
here again the Velvet carpet is 
making great inroads. The ways 
of manufacturing and coloring 
Velvet carpets have been so much 
improved during recent years 
that in the better qualities the 
colors may be depended on to be 
as good as in any other kind of 
floor covering fabric. 

Axminsters were little used in 
hotels prior to the war, but dur- 
ing the war Velvet carpet manu- 
facturers were occupied with a 
great deal of government work, ° 


HOT EOL PLANE NAUNIG= "AND: “OU, 2s TiN 


which caused hotels to turn to 
Axminsters as a substitute. A 
great deal of Axminster carpet is 
still being used, but Velvets are 
regaining much of the lost 
ground, as it is felt that their all 
around qualities are superior and 
that their standard of quality is 
more to be depended on, espe- 
cially in the medium price range. 
The main difficulty with Axmin- 
ster carpets lies in the fact that 
the manufacturing processes 
make it possible to use poorer 
quality material than in Wiltons 
and Velvets. The yarns may be 
mixed, poorly scoured, greasy or 
otherwise undesirable and may 
be coarsely woven. This leaves 
the purchaser in a position where 
he stands a greater chance of get- 
ting an inferior product without knowing it. 

Naturally the requirements of the different parts 
of the hotel must be thoroughly understood if the 
selection is to be satisfactory. This is a matter of 
experience and should be carried out only with the 
aid of a carpet expert who has had a long contact 
with hotel work. 

In a general way it may be said that guest rooms 
may be carpeted with Velvets, Wiltons or Axmin- 
sters, with the preference on Velvets. Corridors 
usually use seamless Velvets and good Axminsters. 
In lounges and mezzanines, Wiltons are often fa- 
vored because of the fine patterns which are easily 
available, although Velvets should be considered at 
least equal, and if ordered enough in advance can 
be secured in just as satisfactory designs and usually 
at a lower cost. Good Axminsters are also much 
used because of their brilliant designs and colors. 
The same is true of dining rooms, except that Ax- 
minsters are less in favor here because they give 
out more lint and hence are not so sanitary. In 
lobbies, rugs are used as a rule, and for this high 
pile domestic fabrics or imported hand tufted rugs 


Living Room, The Warwick, New York 


ap elas 


are selected. Carpeting for stairways is a special 
problem. For this only Wiltons or Velvets should 
be used, as Axminsters are definitely unsatisfactory. 

Shedding. All cut pile carpets will shed their nap 
for a certain period of time. This is not due to any 
defect in the fabric, but is caused by bits of the wool 
which have been sheared off in cutting the pile and 
which fall back into the carpet, to become dislodged 
later. Axminsters shed more than either Wiltons 
or Velvets and there is reason to believe that this is 
sometimes due to bits of the nap actually coming out, 
as the shedding continues for a much longer time. 

Shading. All cut pile fabrics will shade, and this 
again is no defect, but merely is caused by an un- 
equal crushing of the nap. Shading is more pro- 
nounced in worsted than in wool fabrics, and is, of 
course, not easily noticed in pattern goods. It has 
been found that carpets laid over Ozite carpet 
cushion shade much less than those under which the 
old fashioned paper lining is used. 


Selection of Patterns 


In selecting patterns and colorings, of course, the 
chief concern will be to find carpets which will har- 
monize with the furnishing scheme for each room. 
If this is delayed until a short time before delivery 
must be made, it will be necessary to choose between 
stock designs which often results in adopting a grade 
which is not the most economical or a pattern or 
coloring not so suitable for the space. It is much 
better to make the carpet selections about six months 
beforehand, for by so doing special mill runs can be 
made to give the designs wanted in exactly the grade 
and weave that is best for the purpose. 


COASRSPEESE 


Typical Guest Room, Hotel Book-Cadillac, Detroit 


PROBLEM 


293 


Another worthwhile idea is to restrict guest room 
carpets to two or three good designs. If this is 
done, it will result in a substantial saving in cut- 
ting and matching if the carpets need to be made 
over after several years of use. 

There are comparatively few organizations which 
are properly equipped to handle the cutting and lay- 
ing for a hotel. Most buyers do not realize this and 
neither do they understand how this influences the 
service they secure from their carpets. There is a 
great deal of difference in the wear of carpets which 
are correctly stretched and laid and those which are 
not, and while this is especially serious in large rooms 
and in difficult spaces such as stairs, ramps, etc., it 
is sufficiently important in all cases to make it well 
worth consideration. A carpet organization which 
is experienced in hotel and other public work can 
save the purchaser in many ways which do not ap- 
pear in the price quotations at all. For example, in 
the cutting, a house with the capacity to handle a 
large number of rooms at once can reduce the 
amount of waste in matching patterns to a much 
lower figure than ordinarily would be the case—and 
waste is a considerable item in the carpet costs. 


Paper Lining Unsatisfactory 


What goes under the carpet is just as important as 
the carpet itself. Five or ten years ago, carpets 
were practically all laid over a paper and cotton lin- 
ing. In guest rooms, one thickness was used as a 
rule, and in public rooms, there were two or more. 
Paper lining is very unsatisfactory. Even when 
new it has little softness, and within a short time it 
becomes hard and unyielding. Where two pieces of 


294 


lining are overlapped, a hard ridge is produced, and 
the carpet quickly wears out along this ridge. Where 
several layers of paper are used, the layers have a 
tendency to creep and buckle, forming hard lumps 
and ridges which likewise cause the carpet to wear 
over them. Paper lining is also hard to handle in 
laying the carpets, and being quite perishable, can 
seldom be taken up and used more than once. 

The advent of Ozite carpet 
cushion changed carpet laying 
methods over night. It is such a 
vast improvement over the old 
method that in the short space of 
about four years it has become the 
most widely used single hotel 
product in existence. 

Ozite carpet cushion is a prod- 
uct made of 100% new virgin ani- 
mal hair specially selected and re- 
inforced through the center with 
a strengthening web. It is manu- 
factured under patented processes. 
The animal hair is first scoured, 


then sterilized, ozonized, dry 

cleaned, pickered and carded into Withoat 
a loose layer or “bat.” It is felted Ozite 
by means of heavy steam heated This 


plates under tons of pressure, 
which reduces a bat nearly a foot 
thick to a fraction of an inch. The 
result is a cushion of permanent 
resilience, which will never lump, 
buckle or pack down even under 
the most severe wear. 

The effect of Ozite cushion un- 
der rugs is astonishing. It has been repeatedly 
proved by technical tests and by actual experience 
that it literally doubles the durability of the floor 
coverings. 

Carpets wear by friction. Between the constant 
pounding of hard shod feet above and the unyield- 
ing floor below, they are simply ground to pieces as 
if between millstones. With Ozite, the carpets are 
laid over a soft cushion composed of millions of tiny 
springlike hairs that absorbs the pounding and re- 
duces the friction to a minimum, thus greatly pro- 
longing the carpet’s length of service. 

In addition to this feature, the use of O2zite 
cushion increases the softness of the carpet and pro- 
duces a most luxurious effect even with inexpensive 
fabrics. 


used passage. 


ance. 


unretouched photograph 
shows the effect of Ozite. 
part of a test installation laid in a heavily 
The left side had its nap 
crushed flat by the pounding of feet, which 
not only meant it was wearing rapidly, but 
made it present a worn and faded appear- 
The right side, laid over Ozite and 
receiving exactly the same wear, not only 
was much less affected by wear, but looked 
fresh and natural in color, due to its pile 
or nap remaining erect. 


10-T-E LPL AN NOLIN GoAONCD | Oster Fie ebONEG 


Ozite has numerous other advantages. It facili- 
tates carpet laying, clings flat to the floor without 
fastening, reduces noise, is fire resisting and is abso- 
lutely odorless and sanitary. It is ideal for use over 
concrete floors, and acts as an insulating blanket, 
keeping the floors warm. The Ozite cushion itself 
is practically everlasting and may be taken up and 
relaid repeatedly without damaging it. Due to the 
remarkable properties of animal 
hair, it retains its softness and re- 
silience for an indefinite length of 
years. Thus, in contrast to paper 
lining, it is a permanent invest- 
ment. 


There is a special and exclusive 
quality of Ozite carpet cushion 
which deserves particular atten- 
tion. IJtis perfectly odorless, sani- 
tary and is permanently moth 
proofed. ‘his is of extreme im- 
portance, as no carpet cushion 
should ever be used which is not so 
treated. 


With 
Ozite 


Hotel Carpeting Isa 


visibly S pecial Business 


The carpet was 

If there is any hotel furnishing 
commodity which demands the 
services of a responsible and ex- 
pert adviser to assist the hotel 
operator, it is carpeting. The 
amount of money to be invested 
makes it a very serious matter to 
consider and the highly technical differences be- 
tween qualities and weaves are quite beyond the 
ability of the average hotel man to judge with any 
degree of accuracy. 


Carpeting is a separate branch of the floor cover- 
ing business, and the problems to be met differ mate- 
rially from those involved in handling rugs. The 
real carpet merchant is a specialist and, particularly 
where he deals with large public contracts he must 
have an unusual training. There are very few such 
organizations. Of these, the Pick-Barth Companies 
are both the largest and most experienced. Their 
floor covering business is handled by technical spe- 
cialists whose experience in public work enables 
them to give exceptional service and counsel. 


How Ozite Cushion Saves Wear and Tear on Carpets 


The use of hair felt cushion beneath carpets, an innovation a few years 
While the Ozite is more expen- 
sive than the ordinary paper lining formerly used, its economic advantages 
When laid with 
ordinary linings, the carpet is simply ground to 
pieces between the sharp, hard heel above and 
Ozite eliminates 
the grinding action by cushioning the carpet 
from beneath, thus greatly prolonging its life. 
The use of Ozite also facilitates laying, retains 
never wears out, is 
clean and odorless, is sound deadening and heat 
insulating, may be used over a concrete floor, 
In addition to these prac- 
tical advantages, it greatly enhances the effect 
of the carpets by making them feel softer and 


back, is now almost the universal practice. 


are so overwhelming that they far overbalance its cost. 


the unyielding floor beneath. 


its resilience indefinitely, 


and is moth proofed. 


more luxurious. 


This cushion is used in 
thicknesses of from 14 to 
34 inches. 


The paintings shown 
here are from_ the 
studios of the PICK- 
BARTH Companies, 
who executed all of the 
draperies for the Hotel 
Book Cadillac 


Interior Decoration and Drapery Effects 
From the Hotel Book Cadillac, Detroit 


Drapery treatment in the 


295 


English Grill 


The complete contract 
for the furnishings and 
equipment of the Hotel 
Book Cadillac was exe- 
cuted by the PICK- 
BARTH Companies 


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Chapter XV 


Practical Requirements of Hotel Draperies 


Certain parts of the hotel’s 
furnishings form a background 
and others might be termed the 
highlights or finishing touches. 
Draperies are in the latter class. 
They are among the things which 
add the final note of livableness 
and style which is needed to 
transform a room and some fur- 
niture into an inviting habita- 
tion. 

Smartness in style and adroit 
use of color effects are so ob- 
viously important that they usu- 
ally receive the lion’s share of 
attention. However, it is not 
within the scope of our subject 
to discuss such matters here, and 
we will confine ourselves to point- 
ing out some of the more im- 
portant practical considerations. 

It will be well for the hotel 
operator to consider that in draperies, he is pur- 
chasing creative service as well as merchandise. 
Given identically the same materials to work with, 
a clever designer will produce effects far more de- 
sirable than will a man of less skill or creativeness. 
Services of decorators of acknowledged ability 
should weigh heavily in the scales. 

The main economic problems concerning drapes 
have to do with depreciation and maintenance, and 
only to a smaller degree with utility. The things 
which will determine the satisfaction received are 
(1) the type of drapery design used, (2) the fabrics, 
(3) the way the drapes are made up and (4) hard- 
ware and fittings. 

In mentioning the type of drapes here we do not 
refer to the artistic style, but to the practical fea- 


Lounge draperies, The Mayflower, 
Washington, D. C. 


Bouter hangings, Wade Park Manor, 
Cleveland, Ohio 


Lobby Windows, 
Bismarck Hotel, 


297 


tures of design. A drapery may 
give a beautiful effect, but be- 
cause of its design might prove 
highly impractical for the par- 
ticular place in which it is used. 
This might be due to the way a 
window operated mechanically 
or to entirely different causes, 
some of which are peculiar to 
hotels and similar places. The 
wrong choice in this respect has 
a bad effect on the utility of the 
draperies and likewise may in- 
crease their depreciation and up- 
keep costs by subjecting them to 
undue soiling, weathering and 
wear, 

Faulty judgment in the choice 
of designs is common enough, 
but it is of small importance 
compared with the mistakes 
made in the selection of. fabrics. 

The trouble is that the color and design of a ma- 
terial can be seen, but its practical qualities are 
left to the imagination. If it looks well you want 
to buy it; you ‘either neglect the importance of its 
loom woven qualities or you try to guess its value. 
You ought not to guess and it shouldn’t be neces- 
sary for you to try. Those with whom you deal 
should know from experience what is a good in- 
vestment for a hotel and what is not. If they lack 
this definite knowledge, you should not consider 
dealing with them; it isn’t worth the risk—there is 
too much at stake. 

Almost all drapery fabrics are pretty to look at 
while new. They are often specially treated in 
their manufacture to present the best possible ap- 
pearance to the purchaser. But think how often 


Park Lane 


Lounge draperies, 
Villa, Cleveland, Ohio 


Chicago 


298 HOTEL PLANNING AND: OUTFITTING 


ff il d ee ® kale oi si E M a y AAC * Pao be ea 
Women’s Lounge, Webster Hall, Dining Room, ioe Park Hotel, Afternoon Tea Room, Hotel Book 
Pittsburgh, Pa. St. Petersburg, Fla. Cadillac, Detroit, Mich. 


appearance, and an effort should be made 
to procure designs and textures which re- 
tain their appearance for the longest time 
without attention. Furthermore by wise 
selection and designing the cost of the ac- 
tual processes of cleaning may be held sat- 
isfactorily low. And, most important, 
many materials deteriorate in appearance 
very greatly when laundered, which may 
show itself in numerous ways—by fading 
of colors, loss of body, the filling up of open 
weaves and loss of sheen or luster to say 
nothing of actual wear and 
tear. 

Practical qualities can- 
not be judged by the or- 
dinary man; they do not 
make themselves known by 
the superficial appearance. 
Even when an expert tells 
you whether a fabric is 
sunfast, color fast, wash- 
able, etc., he bases his 


you have heard it told that 
after its first washing a 
fabric loses beauty and 
soils more quickly. First 
appearance isn’t what 
counts. 

All fabrics are subjected 
to deterioration from light, 
air, moisture and age. In 
tropical, moist or oceanic 
climates or in some ex- 
posures, the action of these 
destructive agencies is 5 : 
hastened, and unless pro- nee tee aD) 
vided against the conse- wick, New 
quences are very serious, York 
It must not be assumed, 
however, that extraordinary conditions are 
the only ones to be considered. Under or- 
dinary circumstances deterioration is severe 
enough to cause plenty of concern, 

The choice of materials influences cost of 
cleaning and deterioration from cleaning 
processes, too. While some drapery effects judgment primarily on 
necessitate the use of light colored and res , knowledge of the manu- 
easily soiled materials this should be elim- era tangiags facturing processes and of 
inated as far as compatible with pleasing The Warwick, New York actual performance of ma- 


Lounge and Dining Cea Ballroom, Wade Park Manor, Dining Reet President + 
The Graemere, Chicago Cleveland, Ohio Atlantic City, N. TJ 


PRACTICA L 


Lounge, Pontchartrain Apartments, 
New Orleans, La. 


terials, rather than upon the appearance of 
the sample shown him. Do not assume 
either that the name of a fabric is a definite 
indication of its quality. The term mar- 
quisette, for example, embraces a wide 
range of grades some of which are twice as 
high in cost as others. Names of materials 
are confusing, too, as they often leave no 
clear distinction in a buyer’s mind between 
genuine and imitation products. 

It would surprise many to know how 
many different ways his drapes might be 
made up with the same 
fabrics and the same de- 
sign. Actually, what you 
get from your materials de- 
pends to a very great de- 
gree on the method of mak- 
ing and the care and skill 
of the workmanship. Per- 
haps the best way to visual- 
ize this is to compare it with 
dressmaking. No one con- 
siders that materials and 
designs are the only things 
which determine the wear- 
ing qualities or permanent 


Dining Room, Hotel Richard 
McAllister, Hanover, Pa. 


REQUIREMENTS 


Paleta eel cic Backs Cadiltae. 
Detroit, Mich. 


Living Hoon: | 
The Warwick, New York 


Lobby, The Graemere, 
Chicago 


OF DLR ANE. aks ES 


299 


Dining Room, Hotel Floridan, 
Tampa, Fla. 


appearance of a dress. 
They examine the way the 
dress is cut and sewed, how 
it is lined and reinforced, 
the way the seams are made 
and bound, the quality of 
the trimmings and a dozen 
other details.” Drapery. 
making is in just the same 
class. How skillfully and 
wisely it is handled directly 
bears on the way they hang, 
how they operate, how they 


Living Room, keep their shape, how they 


The Mayflower, will launder or clean, and 
alate on, how they are protected 


against wear and exposure. 

Then, too, there is the ques- 

tion of hardware, which is no small variable 

element in cost, and which has importance 

both from the standpoint of convenience 
and appearance and of maintenance. 

When all is said, therefore, confidence in 

a reliable and experienced purveyor counts 

most—and if you must economize this is 

doubly important, for it takes an expert to 

hold costs low without jeopardizing value, 


Dining Room, Hotel Retlaw. 
Fond du Lac, Wis. 


300 HOTEL. PeLCAsNUANSGNIG AND OCU rs Dae NS 


Hotel Guest Room Window ‘Treatments 


HILE the draperies and hangings of the 

bedrooms or living rooms in a hotel should 
achieve the same atmosphere as a tastefully fur- 
nished private residence, the actual similarity 
between hotel and domestic drapes is only one 
of superficial appearance. The value of experi- 
enced Hotel Drapery Specialists lies in their 
ability to produce beautiful effects without a 
sacrifice of those practical qualities which are a 
prime requirement of hotel service. 


ALEHEEEE CEL 


The drapery treatments illustrated on this 
page were designed and produced by The 
Mi PICK-BARTH Companies 


Westover Apartments, New York City 


Manor, Oak Park, Iil. 


23 


ae 


The Mayflower, Washingt 


; WLIO. 4 : e : : 
Country Club Apartments, Chicago Melrose Apartments; Chicago 


Chapter XVI 


Linens and Bedding 


As has been stated in the previous chapter on 
Hotel Draperies and also will be noted in a later 
chapter on Carpets, the purchase of textiles of any 
kind for hotel use is an extremely difficult task due 
to the wide range of qualities. This fact is particu- 
larly true in the case of linens for hotel use where 
there is an almost unlimited variety of qualities and 
grades. 

The extent to which this range of quality goes 
may be gleaned from the following facts. In the 
first place, the term “Linen” itself is misleading for 
it is used not only to designate pure linen fabrics, 
but also Union Linen, which is linen and cotton 
mixed, and likewise all-cotton materials. Secondly, 
linen is made in several different weaves such as 
Crash, Damask, Sheeting, Cambric, etc., and each of 
these weaves are made in 
a large number of grades. 
Pure Linen Crash may 
be had in 4o different 
qualities; Pure Linen 
Damask is made in from 
25 to 30 qualities; Pure 
Linen Sheetings and Pure 
Linen Cambric are each 
made in about 20 quali- 
ties. Union Linen and 
Cotton materials have 
about the same range of 
quality in each of the dif- 
ferent weaves — and this 
is not all. Pure Linen 
Damask, for instance, is 
also graded by the length 
of the fiber in the yarn; 
secondly, the tensile 
strength of the fiber; 
third, the number of 
fibers in the yarn; fourth, 
the number of times the 
yarn is twisted per inch to 
hold the fibers together ; 
and lastly the number of 
yarns or threads woven in 
an inch of goods. Quali- 
ties by thread count vary from 64 to 360 threads 
per square inch. Other weaves in Pure Linen are 
graded the same way, as well as all the weaves in 
both Union Linen and Cotton materials. 

This staggering variety of grades and qualities 
of Bed and Table Linens applies also in a lesser 
degree to Towels, Blankets and Bed Spreads. This 
demonstrates the fact that the hotel man must use 
the greatest care when buying these items in order 
to determine exactly the quality that you are get- 
ting. “Pure Linen” and “thread count” mean ab- 
solutely nothing unless the other facts noted above 
are known. It is not safe to guess at the quality, 
it is much better to buy brands that you know other 
successful hotel operators are using. Best of all, let 
a hotel linen specialist advise you as to your linen 


Typical Examples of Crested Blankets 


301 


problems and do business with a house that you 
can rely on. 


Bed Linen 


Sheets and Pillow Cases are probably the most 
used and abused items of equipment in the hotel as 
they are being washed, mangled and handled almost 
constantly. They may be made either of pure linen, 
fine cotton percale or coarser grades of cotton. 
There are many grades of each of these and even 
the experienced buyer is often misled unless he has 
an expert’s advice to guide him. A sheet may con- 
tain a dressing or filling and you are told that it will 
weigh so much and the thread count is so and so. 
These statements may be true, but they mean noth- 
ing unless you know the 
thread contains long 
fiber, proper tension and 
finish. The real solution 
of the problem is to insist 
on high quality merchan- 
dise. It may cost 10 or 
15% more than ordinary 
goods, but is real econ- 
omy for it will last prac- 
tically twice as long. 

Quantity also should 
receive careful considera- 
tion for ordering too lit- 
tle will hinder operation 
and ordering too much is 
an extravagance. Quan- 
tity is really determined 
by the character of the 
hotel itself. The average 
hotel requires four to six 
sheets for each bed and 
the same number of pil- 
low cases. Other hotels 
have as high as eight or 
ten sheets and pillow 
cases for each bed. Some 
hotels use nothing but 
pure linen sheets, while 
others use fine cotton percale or coarser grades of 
cotton—it all depends on the class of service you 
want to supply to your guests. 

Bed Spreads are items which should likewise be 
selected with great care for they are a real factor 
in the appearance of the guest room. Appearance, 
quality, color and design are the things to note par- 
ticularly in their selection. White Satin or Mar- 
seilles with crest woven in are pleasing in appear- 
ance and will wear well. Colored satin with crest 
of another color and figures to match is a practical 
and attractive spread that does not show soil, wears 
well and launders easily. It is made long enough to 
cover the pillows and is far superior in appearance 
and wear to the Rayon and Crinkled Striped Dimi- 
ties of which there are so many styles and quali- 


HOTEL 


PLANNING AND OUTFITTING 


Crested Table Linen, Towels and Bath Mats, Hotel Book-Cadillac, Detroit 


ties on the market. For the small hotel or kitchen- 
ette apartment there is an inexpensive Jacquard 
woven spread that may be had long enough to cover 
pillows and in many color combinations. The proper 
number of bed spreads is also essential, three 
spreads for each two beds being the requirement for 
the average hotel. 

Mattress Protectors are another necessary item 
which should not be overlooked. Here also there 
are several different qualities depending on the 
grade and thickness of the filling, the quality of the 
covering, the kind of stitching, the distance between 
the rows of stitching and the method used in finish- 
ing the edges. Quality is here again important be- 
cause of the hard wear of service and the frequent 
launderings necessary. 


Blankets 


Blankets present another case where there 1s a 
wide range of quality and careful buying should be 
the rule. Many blankets are said to be “all wool,” 
but this again is a much-overworked and misunder- 
stood term. Blankets made of 100% wool are made 
in 314, 4, 5, 6 and 7 lb. grades ranging in price from 
$4.00 to $42.00, and in sizes varying from 60 to 80 
inches in width and 76 to 9o inches in length. There 
are also mixed wool and cotton blankets ranging 
from 90% down to 10% wool and almost every 
grade has its line of weights and sizes similar to 
the 100% wool blankets. 

Double Blankets, all wool or part wool, are made 
in various colors, but are most frequently white with 
crest stamped in blue or other colors that will not 
wash out. Dainty colored block plaids are also 
favored. 

Top or Throw Blankets of camel’s hair, all wool, 
wool and cotton mixed, or all cotton may be had, 


with or without the crest woven in, in almost any 
desired color or color combinations. Throw 
Blankets are used during the summer months while 
the double blankets are stored away, also as an extra 
covering in cold weather, thus serving a double pur- 
pose. The size and weight of the blankets used is 
determined largely by the type of service rendered. 
Three blankets for every two beds is the quantity 
required for the average hotel. 


Dresser Scarfs 


The appearance of your guest rooms is greatly 
improved when you give serious consideration to 
such items as Dresser Scarfs with Night Stand 
Covers to match, Pin Cushions and Pin Cushion 
Covers. They may be had in plain white cotton 
goods, ecru colored cotton crash, linen crash, 
hemmed or hemstitched, colored embroidered edges 
or monogram, or even with linen centers and lace 
edges or all lace in white, ecru or gold. Razor 
Cloths and Shoe Cloths are a real addition to your 
service and will repay their cost not only in saving 
your towels, but also in publicity by having your 
hotel advertising printed on them. 


Towels 


There are three kinds of towels for hotel service 
—Hand Towels, Face Towels and Bath Towels. 
Hand Towels, if placed in the room, will be used 
more often than Face Towels. They cost less to 
launder than Face Towels and can be replaced more 
cheaply when worn out. The proper size for Hand 
Towels is 15 in. by 20 in. Face Towels range in 
size from 17 in. by 32 in., 18 in. by 36 in. to 20 in. 
by 40 in. Hand and Face Towels should be care- 
fully selected so as to assure fine, soft, absorbing 
quality that will give satisfactory wear. They may 


LINENS 


be had in Pure Linen, Union Linen or Cotton, de- 
pending on the class of service you wish to give. 
Six to eight Hand and Face Towels for each room 
is a sufficient quantity. 

Bath Towels are a very important item due to 
the hard usage they are subjected to. They should 
be made of soft, closely woven, absorbent quality 
yarn that will withstand repeated laundering. 
Towels woven too loosely soon become flimsy and 
require replacement, whereas a closer woven towel 
will last twice as long and prove a real economy. 
The better towels, made from yarns containing the 
longer and better grade fibers, will last much longer 
and are more pleasant to use. The best sizes for 
Bath Towels are 22 in. by 44 in. or 24 in. by 48 in. 
Four to six Bath Towels per room is the average 
requirement. Most hotels have their name or crest 
either woven or stamped in all of their towels. 

Bath Mats are necessary articles in every well- 
equipped bathroom and in every hotel where high 
grade service is the rule. They are similar to 
towels in that they should be high quality, closely 
woven and very absorbent. In the best hotels very 
heavy mats are used, 24 in. by 48 in. in size, with 
name or crest woven in either color or white. Other 
mats are made in medium heavy, medium and light 
weight grades and in sizes 22 in. by 40 in., 20 in. by 
36 in. and 20 in. by 30 in. Three mats to every two 
bathrooms is the quantity usually figured. 


Table Linens 


The proper selection of Table Linens is one of the 
most important problems the hotel man has to face. 
Here quality is of importance not only on account 
of serviceability, but appearance as well. There are 
many qualities, styles and finishes of Table Linens 
and here again experience, reliability and good judg- 
ment must be called into service to insure wise 
selection. Tables first should be covered with a 
washable padding cut to proper size and having 
finished edges. The table cloth proper may be pure 
linen, a good quality of cotton damask with Basco 
or lintless finish, a lighter weight Basco finish, or 
even a mercerized damask not having a Basco finish. 
Any of these grades are suitable and may be had 
with or without a crest or name woven in and may 
be selected according to the service desired. It is 
real economy, however, to buy the better qualities 
for though their original cost is higher, they will 
give considerably longer service than the cheaper 
grades. 

For Coffee Shops and Tea Rooms, colored cloths 
in red, blue or tan and white checked patterns, or 
white cloths with colored borders and napkins to 
match are much in favor. Cafeterias and low- 
priced lunch rooms ordinarily use plain white Indian 
Head or Butchers Linen table cloths, tops and nap- 
kins with name embroidered in color to insure re- 
turn from the laundry. 

Table Cloths should hang on all sides from ro to 
14 inches. The quantity usually ranges from 3 to 6 
cloths per table. The use of Table Tops, of the 
same design and quality as the cloth itself, as a 
cover effects a saving in the laundering and replace- 
ment of the table cloths themselves. The Table Top 
should hang on all sides about 5 or 6 inches and 4 
to 8 are usually figured for each table. Napkins 


AND BEDDING 


So3 


should match the table cloth and the usual sizes are 
22 in. by 22 in. and 24 in. by 24 in. The average 
requirement is 6 to 10 napkins per plate. 


Uniforms 


Your arriving guests often get their first impres- 
sion of your hotel and the type of service that you 
render by the appearance of your employees. Every 
employee with whom the guest comes in contact, 
except the front office, should have an attractive 
uniform in order that they may always present a 
trim and neat appearance. Quality is important 
here also for otherwise the uniforms will quickly 
become worn and shabby looking and actually defeat 
their own purpose. 

Waiters’ Uniforms should be given careful con- 
sideration. They range from complete full dress 
to white duck trimmed with colored braid, depend- 
ing on the class of service. Well uniformed waiters 
are a real asset to any dining room and go a long 
way in giving the impression of good service to your 
guests. If Bus Boys area part of your service, they 
should be supplied with neat appearing coats of 
black mohair or sateen, white duck or twill of mili- 
tary cut or roll collar style, either with or without 
braid trimming. 

In dining rooms where waitresses are used, their 
dresses may be of black poplin with white collar, 
cuffs and apron. Hoover style aprons may be had 
in white or a combination of colors. There are 
various other styles and qualities of aprons and 
care should be used that head bands are made to 
match. Three complete outfits are necessary for 
each waitress to allow for laundering. 

Bell Boys, Page Boys and Elevator Boys or Girls 
are other employees who should be carefully uni- 
formed as they are among the first with whom your 
guests will come in contact. These uniforms may 
be either conservative or colorful as you desire, but 
they should always be of high quality and good fit. 
Most hotels have uniforms of light weight and color 
for their employees in summer and the darker and 
heavier uniforms for the rest of the year. 

A well uniformed Door Man is also a real asset 
to your hotel. His uniform should be of military 
cut and appearance with cap to match, and he also 
should be supplied with a summer uniform, Porters 
also should have their uniform and cap as they are 
frequently in contact with your guests. 


Get an Expert’s Advice 


As stated before, it is certainly to your advantage 
to have the advice of a linen expert to assist you in 
the wise selection of Bed and Table Linens, Bed- 
ding, Towels, Uniforms, etc., for your hotel. It is 
often necessary to choose between various types and 
qualities of fabrics for the purpose you have in 
mind ; it is very important that you buy the proper 
sizes and quantities of various items; above all it is 
extremely essential that you get fabrics woven ex- 
pressly for hotel service and not the grades made 
for domestic use. 

The Pick-Barth Companies have linen experts 
that will gladly assist you with these problems. Our 
many years of experience in the hotel linen field, our 
large stock and our own linen workrooms are at 
your service to help you buy wisely and economi- 
cally. 


H O!T ELS PLANET Ni G ACN DF eOUU sr sale Teale sai 


Examples of the Application of Space Saving 
Conveniences for Efficiency Planning 


die. plans are used by the courtesy of the “White” KEY TO PLANS 


Door Bed Company, Chicago, (affiliated with the PICK- 1—Door Bed 
BARTH Companies) whose standardized built-in con- 2—Roller Bed 
veniences are used as illustrations in this chapter. 3—Built-In Wardrobe Cabinet 


4—Built-In Dressing Table 
5—China Cabinets 

6—Built-In Ironing Board 
7—Unit Built Kitchen Cabinet 
8—Built-In Telephone Niche 
9—Built-In Breakfast Nook 
10—Space Saving Range 


DRESSING 
400m 


Typical Two Room Kitchenette Apartment with Twin Door Beds 


View of Kitchenette 
such as shown in 
the lower left hand 


ets 5 ey plan on this page 
BATH bi ‘ Wie 


CLosee 


LMWING ROOF 
2Xx1E 


~ 


DRESSING 
2004 


An apartment with 
twin Door’ Beds, 
showing their per- 
fect concealment 


é 
a when not in use 


Living £004 
12 418 


LING Room 
(3 a8 


DRESSING 
Room 


Typical Hotel Guest Room with Door Bed and Dressing 
Room 


Typical Two Room Kitchenette Apartment with Roller Bed 


Chapter XVII 


The Application of Space Saving 


Conveniences in Efficiency Planning 


In previous chapters on the planning of hotels 
and apartment hotels, reference is frequently made 
to the use of space saving devices both in hotel 
guest rooms and in so called ‘Efficiency Apart- 
ments.” This method of planning has become so 
successful that it is rare that a residential building 
is designed without one or more space saving fix- 
tures being brought into use. These devices are 
among those rare means for economy which please 
everyone. While for the owner they are desirable 
because they cut building costs and increase reve- 
nue, in most cases they also are genuine conven- 
tences which because of their appeal from that 
standpoint alone have been found to help rent the 
apartments. 

From the experience of the last few years, it is 
safe to predict that the practice of “Efficiency Plan- 
ning” is due to become even more widespread than 
it is today, and that it will be applied to various 
types of buildings which so far have not been so 
much affected—such as commercial hotels, dor- 
mitories, Y. M. C. A.’s, and the like. In commer- 
cial hotels the idea has already been adopted to 
quite an extent for sample rooms, and it is interest- 
ing to observe that many hotels with sample rooms 
so designed have been awakened to the possibilities 
of selling the same type of rooms to guests in gen- 
eral. A well-known case of this is the Hotel Gibson 
of Cincinnati, which makes quite a feature of their 
“One Room Apartments.” 

Inasmuch as efficiency planning is entirely based 
upon the use of various space saving fixtures and 
devices, the problem resolves itself into designing 
the apartment around them. A study of the differ- 
ent kinds of conveniences, their correct use and the 
services they are capable of performing is, there- 
fore, worthwhile; such is the subject which we will 
discuss briefly in this chapter. 

Space saving devices are of two general classes 
—those which save bedroom space and those which 
reduce the kitchen and dining room area. Let us 
discuss these classes separately. 


Saving Bedroom Space 


Naturally this problem principally concerns the 
disappearing bed. Five or ten years ago, when the 
practice of saving space was in its early develop- 
ment, the use of a concealed bed was considered 
sufficient to compensate for the elimination of an 
entire bedroom. Soon, however, it became apparent 
that this resulted in a serious loss of convenience. 
Recent development of space saving devices to be 
used in combination with disappearing beds have 
changed this condition, and it is now possible to re- 
duce bedroom space 50% to 75% while still 
giving the tenant living conveniences which will 
actually be satisfactory. This is accomplished 
by the use of a bedroom unit which consists of a 


30§ 


disappearing bed having a slightly enlarged closet 
fitted up as a private dressing room. 


Types of Disappearing Beds 


There are many disappearing beds on the market, 
with rather widely varying methods of construction 
and mechanical operation and we shall not attempt 
to make comparison of their relative merits, as our 
concern here has chiefly to do with the types of in- 
stallations available, and what they are best suited 
for. The examples shown are the equipment of 
the “White” Door Bed Company, Chicago (affiliated 
with the PICK-BARTH Companies). 


Door Beds 


This type of a concealed bed is mounted upon a 
pivoted door arrangement the nature of which is 
shown by plans on page 306. This scheme permits 
an installation which is very economical in space, 
and in other elements of cost. Its concealment is 
perfect—particularly if the doors are finished to 
match the wall treatment of the room. It makes 
possible the use of the bed closet for a dressing 
room, thus forming a complete bedroom unit which 
may be designed for the use of either one or two 
people, as you desire. This is the arrangement men- 
tioned before. The wardrobe cabinet and dressing 
table in the dressing room are roomy and conven- 
ient, and have been found very popular with tenants. 
The arrangement of doors permits access to the 
dressing room at all times whether the door bed is 
up or down. When the bed is down in the room, 
the doors all remain closed, leaving the dressing 
closet in entire privacy. When this combination is 
applied to the average small apartment, it usually 
adjoins the bathroom, which is an added conven- 
ience. Many variations are possible, and, where 
space does not permit, a Door Bed installation can 
be arranged which eliminates the dressing room en- 
tirely. A very economical installation of the Door 
Bed is accomplished by hanging the bed on a wall 
and concealing it by a curtain. This is not widely 
used, but it is practical for sleeping porches, serv- 
ants’ quarters and in remodeled buildings. 

The Door Bed itself, as illustrated on page 105, 
is a regular bed of the best and most comfortable 
kind, mechanically arranged to raise and lower by 
means of a powerful convolute spring balance and 
can easily be operated by a small woman or a child. 
It remains perfectly balanced in any position. It is 
made in full, three-quarter and twin sizes, and with 
either coil, box or fabric springs just as in any reg- 
ular bed. Various designs and finishes are avail- 
able. When the Door Bed is down in the room it 
has the same appearance in every respect as a fine 
stationary bed. 


06 HOE Eo Pl ANON GEN Go cAUN D) OoU- Pet ete NTG 
3 


A Few Plans Showing Standard Types of 
Disappearing Bed Installations 


HILE there are many arrangements of disappearing beds possible, these plans illustrate the three general classes 

most desirable. Particular attention is called ta the use of the bed closet as a dressing room equipped with 

a built-in dressing cabinet and dressing table. This presents a really adequate substitute for a bedroom, offering 
the guest real privacy and convenience. 


REPRESENTATIVE INSTALLATIONS OF DOOR BEDS 


Dressing Table 


This type of bed 


Ka Dressing Room ve reste bd ie piv Door to Bath 
2 = Minimum Depth Should be 5:6" where volves ont at aight Dressing Room 
Lo White Dressing Cabinet 15 used into a closet when Minimum Depth Should be 5-6 Where “white” Dressing 
om not in use. Per- Cabinet is used 
a fect concealment is 


possible, as the 
doors may be 
treated to match 
the walls of the 
room. In these P 
two plans, access 
may be had to the 
dressing room _ be- 
hind the beds no 
matter whether 
beds are in the 
closet or down in 
the room. Doors 
can be closed 
when the bed. is 
in either position 


AS 1Gl 


TWIN SIZE BED 


| 

| 

eee 
3-0 ! 


4-6" 


3-0) 


This type of bed is used 
where space does not per- 
mit a closet large enough 
to be used as a dressing 
room, The bed rests on 
the floor of a_ shallow 
closet and is attached to 
the back of the door jamb. 
It is provided with a 
mechanism which  auto- 
matically moves the bed 
forward as it is being low- 
ered, so that when down, 
the head of the bed is en- 
tirely out in the room 


| 

| | TWH Sie beo 
3-0” | 3*0" 

| 


| 
er a 


REPRESENTATIVE ROLLER BED INSTALLATIONS 


The Roller Bed is mounted upon a wheeled truck, and may be moved to any part of the room that is desired. 
Requires little closet space 


oH 
— - 
WINGED DOOR aS 


This elsact for a full width Roller eS 

Bed has the following dimensions: For a full width Roller Bed, this This closet, for use with twin Roller Beds, 

A—2 ft. 6 in., B—2 ft. 10 in., C— type of closet requires the following requires the following minimum dimensions: 

3 ft. 5 in. There are many varia- minimum dimensions: A—2 ft. 6 A—zZ ft. 6 in., B—3 ft. 10 in.) C——2eties 
tions in., B—2 ft. 8 in., C—5 ft. 2 in. in., D—1 ft. 10 in. 


The plans used show the products of The “White’ Door Bed Company, Chicago 
(affiliated with the PICK-BARTH Companies). 


SV RrAsC Ei=ScAcV) DN: G 


THE “WARWICK” RECESS BED 


Note that the head of the bed comes out into the room when the bed 
is down 


Recess Beds 


This is another type of a concealed bed which is 
used where space limitations do not permit a bed 
closet larger than is absolutely essential, and where 
a bed hung on a pivoted door would, therefore, 
not be practical. The “Warwick” Recess Bed illus- 
trated here and in the plans on page 306 can be 
installed in a small shallow closet, where it rests 
on the floor and is attached to the back side of the 
door jamb. 


The bed is provided with a mechanism which 
automatically moves it forward as it is being low- 
ered, so that when down, the head of the bed is 
entirely out in the room. This is a vast improve- 
ment over recess beds of the older type which made 
it necessary for the sleeper to have his head either 
partly or entirely in the closet. 


While the recess bed does not provide the com- 
plete convenience which an installation with a dress- 
ing room does, it has been found very satisfactory 
and adequate in commercial hotel sample rooms and 
even in regular guest rooms. It is comfortable, 
comes in a variety of attractive designs and finishes, 
and may be had in full and twin sizes 


CONVENIENCES 207 
Roller Beds 


The roller bed is a more or less recent develop- 
ment which in a great many cases is even more 
desirable than either the door bed or the recess bed. 
It is a bed which is raised and lowered very much 
like the other two types, but is mounted upon a 
movable truck. The “Warwick” Roller Bed, which 
is shown here, works on a kind of cantilever prin- 
ciple which provides perfect balance in almost any 
position without the use of heavy counterweights. 
The Roller Bed may be concealed in a very small 
closet,—often one which would permit no other type 
of a concealed bed. The closet, in fact, does not 
have to open directly into the room where the bed is 
to be used and may be located in a different part of 
the apartment. This is a considerable advantage in 
hotel or apartment planning and the Roller Bed is 
consequently gaining in popularity as it becomes 
better known. 


The Roller Bed is also well liked because it may 
be let down anywhere in the room so that the furni- 
ture arrangement need not be disturbed, and_be- 
cause its location may be varied to suit temperature 
conditions—in front of windows, etc.,—an advan- 
tage of great importance, particularly in hot weather. 
Its truck is fitted with large casters so that it may 
be moved with very little effort even over thick 
carpets. Many hotels have found that the Roller 
Bed is very practical for use in sample rooms. In 
hotels already built and in older apartment build- 
ings it will often be found that the original clothes 
closets are of a size to permit the use of a Roller 
Bed without making any changes. 


An ideal method of using the Roller Bed in apart- 
ments where it furnishes the principal sleeping ac- 
commodation, is to provide a closet large enough for 
a dressing room, as shown in two plans on page 
304. This can then be fitted with a wardrobe cabi- 
net and a dressing table, thus providing complete 
comfort not only in smaller space than a bedroom 
occupies, but with the added convenience of being 
able to roll the bedroom anywhere in the apartment 
it is desired. See page 306 for plans of representa- 
tive Roller Bed installations. 


The “Warwick” Roller Bed is mounted on a truck and can be rolled 


to any part of the room desired 


HOVE Ly UP LANG IN coNnG 


AND: OO EIT G 


Examples of Kitchenettes Designed to Fit Different 
Conditions of Service 


The plans shown on this page show the “Warwick’ Kitchen Units and other products of 


the “White’’ 


Door Bed Company, Chicago, (affiliated with The PICK-BARTH Companies). 


pans po 
| |\ ew errewen 

| H ager 

L—— ied Rae ae 


Service 


Dining Room 
8:3°x 9-0 


1—An 


Note the service hall for incom- 


Fig. ideal arrangement. 
ing supplies and garbage dis- 
posal. The cabinet shown is 
made up of a Refrigerator Unit 
with outside service door, a 
Storage and Worktable Unit, a 
Broom Closet Unit, an Over- 
head Storage Unit, and a Spice 
Jar, Flour and Sugar Bin Unit 


These four plans show the type of 
kitchenette which is among the most 
widely used. In all.of them the equip- 
ment consists of a Kitchen Cabinet 
made up of various Kitchen Units, 
a Sink, a Range and two China Cab- 
inets, with a Built-In Ironing Board 
as an optional feature. 


UNIT K/TEMEN 
CAMINET 


Kitchen 7xt 


Fig. 2—A Kitchenette in a sepa- 
rate room, designed for use with 
a regular dining room. The cabi- 
net shown consists of a Broom 
Closet Unit, a Refrigerator and 
Worktable Unit, a High Storage 
Unit, an Overhead Storage Unit, 
and a Spice Jar Unit (similar to 


Fig. 
Fig. 


Full-Sized Kitchenettes—Sufficient for Regular Small Family Cooking 


1 
' 
' 
1 
t 
1 
! 


Ironing Board 


Kitchen Dining Room 


TIT 


3—A_ variation of the kitchenette shown in 
1. Kitchen Cabinet used is similar to Arrange- 
ment “‘E”’ on page 310. 


Hitchen 7x8 Dinet 7x8 


froning Ba 


Fig. 4—A small kitchen with a Space Saving 


(similar to Arrangement ‘A’ 
on page 310). 


KITCHEN S-10 KO 


(BONING BOARD 


Fig. 5—In this kitchenette, complete kitchen 
facilities are provided by two cabinets made 
up of units as described below. One cabinet 
consists of a Range Unit, a Storage and 
Drainboard Unit, a Sink Unit, an Overhead 
Storage Unit, and a Pot and Pan Storage 
Unit (similar to Arrangement “D” on page 
310). The other cabinet is made up of a 
Refrigerator Unit, a Storage and Worktable 
Unit, a Broom Closet Unit, an Overhead Stor- 
age Unit, and a Spice Jar, Flour and Sugar 
Bin Unit (similar to Arrangement ‘‘A’”’ on 
page 310). When this kind of arrangement 
is used a very material reduction in space is 
achieved. 


Arrangement ‘‘C”’ 


on page 310). 


Range and a Cabinet similar to Arrangement 


“A” on page 310. 


Oishepearing & 
| Ne 


pritchen 
+6760" 


Living Room 
12x/3°6" 


lig. 6—A tiny kitchenette in a room of 

its own, adjoining the apartment living 

room, where a Disappearing Breakfast 
Nook is installed. 


A Very Small Kitchenette 


-— 


Entrance 


Living Room 


Le aed paar 


Oiseppearing Breaxtast Noox 
Closed 


Living Room 


Closet 


Fig. 8—Where only a very 
small amount of cooking is 
done this arrangement has 
been used successfully. It 
consists simply of a Cabinet 
made up of a Range Unit, a 
Refrigerator and Drainboard 
Unit, a Sink Unit, a Broom 
Closet Unit, an Overhead 
Storage Unit and a Pot and 
Pan Storage Unit (similar to 
Arrangement ‘‘B” on page 
310). This Cabinet is in- 
stalled in a recess in the wall 
of the apartment living room, 
being shielded from view by 
accordion doors. The Disap- 
pearing Breakfast Nook is 
optional in this case, but is 
often used. 


Medium Small Kitchenettes 


These kitchenettes are not expected 
to serve full meals but are gen- 
erally installed where the tenant 
expects to cook breakfast or light 
lunches, only preparing larger meals 
occasionally. Smaller space and 
facilities are, therefore, provided, 
the main item of equipment being 
a Kitchen Cabinet made up of the 
following Units: a Range Unit, a 
Refrigerator and Drainboard Unit, 
a Sink Unit, an Overhead Storage 
Unit, and a Pot and Pan Storage 
Unit (similar to Arrangement “D” 
on page 310). 


Dinet- 7x8 


Recess Bed Claset 


SS J] 


Tig. 7—Here the kitchenette and 
dining room are in one room, being 
divided by China Cabinets. 


SPACE-SAVING 


Dressing Room Equipment 


Illustrated on this page are the two Built-In 
Dressing Room fixtures shown in various plans in 
this book. These two items of equipment enjoy a 
great popularity in efficiency apartments due to the 
tact that they are attractive, compact and efficient. 

The Wardrobe Cabinet con- 
sists of two sections enclosed at 
the front by sliding doors. The 
tray section consists of anum- ~ 
ber of compartments and trays | 
of various sizes for shirts, col- | 
lars and other personal linens. 
The wardrobe section is ar- 
ranged for hanging clothes and 
will accommodate thirty or 
more garments. The cabinet 
comes in five and seven {foot 
lengths and is made to fit per- 
fectly against the back of the 
bed closet. 

The Dressing Table which is 
used in connection with the 
Wardrobe Cabinet is provided 
with a mirror and two drawers 
and it fastens to the wall. 

These two fixtures are standardized stock items 
and are, therefore, entirely economical. 


Saving Space in Kitchens 


The kind of kitchenette equipment you install is 
dependent upon the type of apartments you wish to 
offer, which means that the kitchenette may grad- 
uate in size and completeness from one giving full 
fledged cooking facilities and suitable for handling 
and serving three meals a day down to the purely 
emergency or buffet kitchenette for preparing only 
light or occasional meals. 

Recently there has been developed a line of cabi- 
net units consisting of about forty-eight fixtures of 
different kinds and dimensions, which permit such 
a flexibility in arrangement that a great number of 
combinations can be worked out to provide just the 
facilities necessary in each case for food prepara- 
tion and storage. The “Warwick” Kitchen Units, 
which are illustrated on page 310, have been used, 
therefore, in the paragraphs that follow to show 
what can be done to take care 
of the requirements of (1) 
full sized kitchenettes (2) 
small kitchenettes and (3) 
emergency or “buffet” kitch- 
enettes. 


Full Sized 
Kitchenettes 


There are two general 
methods of handling kitchen- 
ettes to provide all the neces- 
sary facilities,—illustrated by 
plans on page 308. 

The first method is shown 
in Figures 1, 2, 3 and 4. This 
type of a kitchenette contains 
a regulation range and a sink, 
with a combination of kitchen 
units to provide the other fa- 


ae 
. 

are CS & 

yaks 


i 
% 


cM 


ris oS 


Ras 


Awe 
4 


yanmenggn 


OTRAS, 


A view showing how China Cabinets are used 
to divide the kitchenette and dining room 


CONVENIENCES 309 


A Built-In Dressing Cabinet and Wardrobe for 
use in the Dressing Closet 


A Built-In Dressing Table. such as used in the 
dressing closet behind a Door Bed (see plans 
on pages 304 and 306) 


cilities (similar to Arrangements “‘A,” “C” and “E”’ 
illustrated on page 310). A great number of these 
combinations can be worked out to produce cabinets 
from five feet four inches to seven feet two inches 
long. Among the units used are several types of 
storage and work table units, broom closet units, 
refrigerator units, overhead storage compartment 
units, spice jar, flour and sugar bin units, and others. 
The range and the sink may, as shown in the plans, 
be arranged in various ways to suit the space at 
hand. The range may be either a small standard 
one such as generally used in apartment buildings, 
or you may choose a special space-saving kitchen- 
ette range which has an oven above the cooking top 
and with a storage compartment below, giving a 
very satisfactory cooking appliance with a floor area 
only two feet square. Any standard small sink 
may be used. A built-in ironing board is also very 
desirable and is found to be of help in renting. The 
kitchenette is completed by the use of two china 
cabinets, as illustrated on this page, which are 
placed at the end of the kitchenette and which act 
as a division between it and 
the dining space. A kitchen- 
ette such as above described 
may be installed with entire 
satisfaction in a space rang- 
ing from 7 by 8 feet to 8 by 
10 feet or more, and has been 
successfully used in a very 
large number of hotels and 
furnished apartment b uil d- 
ings. It is substantial and 
permanent and presents a 
very attractive appearance. 
The second method con- 
sists of two cabinets made up 
of kitchen units which con- 
tain all the necessary facili- 
ties for food preparation and 
storage. This is illustrated by 
Figure 5 on page 308. One 
of the cabinets is made up of 


HOTEL 


310 


4 


PLANNING 


AND "OCU TE LTT NG 


Arrangement ‘‘A”’ 


Illustrated above are two arrangements of the ‘‘Warwick”’ Kitchen Units. 


Arrangement “B” 


Arrangement ‘‘A’’ is made up of a 


refrigerator unit, a storage and worktable unit, a broom closet unit, an overhead storage unit, and a spice jar 


unit. 


Arrangement “B” consists of a range unit, a refrigerator and drainboard unit, a sink unit, an over- 


head storage unit, a broom closet unit and a pot and pan storage unit 


a range unit, a storage and drainboard unit, a sink 
unit, an overhead storage unit, and a pot and pan 
storage unit (similar to Arrangement “D”’’ illus- 
trated below). The other cabinet consists of a re- 
frigerator unit, a storage and work table unit, a 
broom closet unit, an overhead storage unit, and a 
spice jar unit (similar to Arrangement “A” illus- 
trated above). A number of variations of the ar- 
rangement of these cabinets can be worked out, but 
in any case the floor space required for the kitchen- 
ette is reduced by this method to as little as 49 
square feet, including the two china cabinets which 
separate the kitchenette from the dining space. An- 
other advantage of this method of planning a 
kitchenette is that all necessary facilities are directly 


under hand and the housewife is, therefore, saved 
many steps in the course of her day’s work. 


Medium Small Kitchenettes 


Two examples of such plans are shown in Fig- 
ures 6 and 7 on page 308. The cabinet used in 
both cases is an arrangement consisting of a refrig- 
erator and drain board unit, a range unit, a sink 
unit, an overhead storage unit and a pot and pan 
storage unit (similar to Arrangement “D” illus- 
trated below). This complete and convenient cabi- 
net is used in Figure 7 on page 308 with two 
standard china cabinets,—the entire kitchenette re- 
quiring a space only six feet square. This may be 
made larger if desired and a built-in ironing board 
may then be added. A variation of this installa- 


Arrangement ‘*C”’ 


This cabinet consists of a broom closet unit, 
a refrigerator and worktable unit, an over- 
head storage unit, a spice jar, flour and 
sugar bin unit and a high storage unit 


Arrangement ‘‘D”’ 


The above arrangement is made up of a 
range unit, a refrigerator or storage and 
drainboard unit, a sink unit, an overhead 
storage unit and a pot and pan storage unit 


Other Arrangements of ‘““Warwick’”’ Kitchen Units 


Arrangement *‘E”’ 


This arrangement consists of a broom closet 

unit, a storage and worktable unit, two over- 

head storage units, a spice jar unit and a 
refrigerator unit 


Over 200 different arrangements are possible with “Warwick” Kitchen Units 


SPACE-SAVING 


tion is that shown in Figure 6, the cabinet being 
used alone in a room which may be reduced as 
small as four and a half by six feet. 


3. # 
fe 
eee 
4 4 é 
rae 

Pare 


A Disappearing Breakfast Nook 


Very Small Kitchenettes 


Where only a small amount of cooking is to be 
done, the space may be even more restricted. As 
shown in Figure 8 on page 308, this is accomplished 
by installing a group of units, similar to Arrange- 
ment “B,” illustrated on page 310, into a recessed 
compartment, the front of which may be equipped 
with accordion doors or curtains (preferably the 
former). This whole arrangement may be installed 
in as little as 15 square feet, or a space about two 
and a half feet by six feet, and the experience with 
such kitchenettes has been entirely favorable. 


Dining Rooms and Dinettes 


For full sized and medium small kitchenettes, a 
small dining room space is generally provided as a 
part of the same room, and this dining space should 
be from 55 square feet 
up, the average being 
65 to 75 square feet. 
This space may be re- 
duced by t he installa- 
tion of a built-in break- 
fast nook of the sta - 
tionary kind, occupying 
a small area, or it may 
be very much further 
reduced by the use of a 
folding built-in break- 
fast nook, such as is 
shown in Figs. 6 and 8 
on page 308. 

In extremely small 
apartments the dining 
room element is en- 
tirely eliminated, the 
meals being served in 
the living room. 


They are installed in 
the wall between studdings 


CONVENIENCES 


311 


Miscellaneous Built-in Devices 
There is almost no end to 
the number of built-in de- 
vices which may be used, 
and our space will not per- 
mit a comprehensive discus- 
sion of them all. A few, 
however, are important and 
deserve mention. 

The built-in Ironing- 
Board and Broom Closet is 
an inexpensive fixture in- 
stalled in the wall between 
studdings, generally in the 
kitchenette, giving a conven- 
ient storage space for things 
which otherwise would be 
hard to dispose of in a small 
place. Women’s bachelor 
apartments and. dormitories, 
etc., also make good use of 
this device, installing it in 
the room. 

The built-in Folding 
Breakfast Nook is also a 
very efficient fixture used 
where no space for a dinette 1,28 7 cost fo ene 
is available. It is built into ike 
the walLand is concealed by 
doors. When the doors are opened the table and 
benches come down into the room. 

The built-in Telephone Niche is a newcomer, and 
affords a means of disposing of the telephone in a 
sightly way, at a saving of space. It is installed in 
the wall between studdings, and contains a compart- 
ment for the bell mechanism. 

Other valuable products are incinerators, garbage 
chutes, service doors, etc., many of which are desir- 
able more for utility than space economy. 


The Built-In Ironing Board 
has achieved wide popu- 
larity. It is installed be- 
tween studdings and is use- 


Construction of Cabinets 


It is unfortunately true that in many instances 
kitchenette cabinets and similar fixtures are ex- 
tremely poor in quality and prove bad investments. 
That is not a pleasant thing to say but it is the 
truth. One reason is that the manufacturers in 
many cases have taken their standard of construc- 
tion from the ordinary portable kitchen cabinets 
sold for home use. The demands upon such cabi- 
nets are not the same as in built-in fixtures at all, 
and the cheap furniture construction used for most 
of them is much too flimsy for your purposes. 

In buying kitchenette cabinets they should be 
viewed as permanent fixtures which undergo usage 
of a rather extreme type, and which in the nature 
of things cannot be permitted to become unsightly 
or unsanitary. In our judgment wood fixtures of 
heavy construction are the most satisfactory and 
economical. 

The “White” Door Bed Company (affiliated with 
the Albert Pick-Barth companies) maintains a sery- 
ice staff of competent engineers who have special- 
ized in Efficiency Planning and who are qualified 
to suggest plans of floor layout calculated to secure 
the maximum use of every square foot of rentable 
floor space. Architects and owners are invited to 
make full use of this consultation without obligation. 


AN. D yO-0: TF ei Tones 


EL PLANNING 


DOW 


a 


con 


OSvdIY) ‘SUdATIG JO}OFT AY} FO UOYyINYy Urey oy} UT 


MORAY. 


Chapter XVIII 


Kitchens and Food Service Facilities As Related to 
the Hotel’s Plan 


An analysis of many hotel food service depart- 
ments reveals the fact that a large majority of the 
serious defects can be traced back to faults and 
oversights in the early stages of planning. If indi- 
vidual hotel requirements are calculated from a far- 
sighted survey of conditions and if the plans are 
methodically developed through a functional analysis 
such as discussed in earlier chapters, the causes of 
trouble will be stopped at their source. 

Kitchen engineers are ready to assume the respon- 
sibility for the satisfactory operation of the kitchens, 
but cannot do so when they are forced to start with 
insufficient space, ill-advised location in the build- 
ing plan, or other handicaps of this nature. Kitchen 
outfitters are therefore glad to place their engineers 
at the disposal of the architects at the earliest stages 
in the planning—a procedure which is equally to 
the interest of the architect and the owner as insur- 
ance against costly alterations in plans or construc- 
tion. 

Food service engineering cannot be carried out by 
means of fixed mathematical formulae. There is 
no positive rule that can be used to determine the 
size of the restaurant facilities for a hotel of given 
size—in fact, even the layout of a kitchen is not 
carried out according to a single fixed method. 
Local conditions, personal preferences and other 
individual factors will always prevent kitchen en- 
gineering from becoming a matter of routine 
handling. 

Many definite general principles, however, have 
been developed and with the experience of the 
kitchen engineer, their application to the problems 
of both preliminary and final planning will produce 
the most logical economical and efficient results. 

While most of the problems that must be han- 
dled in the equipping of restaurants are purely 
matters for the engineer and outfitter to solve, a 
clear idea about them on the part of the architect 
and the hotel operator will be of benefit by increas- 
ing appreciation of the important matters to con- 
sider—thus smoothing the way for cooperation 
between all who are involved in the work. In this 
and the following two chapters will therefore be 
given an outline of the general methods used in 
planning and equipping kitchens and food service 
departments by the affiliated PICK-BARTH and 
VAN organizations. 

This discussion includes numerous sets of figures 
on space requirements, and other data for the gen- 
eral information of architects and hotel and restau- 
rant operators. These statistics will unquestionably 
prove of definite help if used for the purpose of 
comparison with plans but it should be clearly un- 
derstood that they are intended only for general 
guidance and it is not expected that they can be 
arbitrarily applied to any given case. Their applica- 
tion should be carried out with the advice of a 


313 


kitchen engineer, whose experience will enable him 
to make suitable adjustments to meet the individual 
conditions. 

There are also many plans, both theoretical 
and actual, prepared by PICK-BARTH-VAN En- 
gineers, the use of which should be made with 
the same reservation mentioned above. With this 
in mind the hotel man and his architect can find 
much of value in the material presented. 

The first step in Food Service planning is a deci- 
sion of policy made by the owner in which both the 
architect and kitchen engineer can contribute valu- 
able help. This is the policy as to the amount of 
restaurant capacity needed by the hotel and how it 
should be divided among dining rooms, lunchrooms, 
banquet halls, soda parlors or other types. As has 
been said, there is no definite rule to decide this. 
The restaurant capacity of a hotel is not in direct 
proportion to the number of rooms. Some suc- 
cessful hotels have greatly oversized restaurant fa- 
cilities while others, equally profitable, make very 
little play for catering business. In both cases the 
policy no doubt may be wise in view of conditions. 

In general, the factors which influence the amount 
of food service are: 

The type of hotel—whether transient, residen- 
tial, resort, bachelor, etc. 

The class of patronage. 

Size and characteristics of the community. 
Possibilities of outside patronage in view of the 
hotel’s location, ete. 

Competition of other hotels and restaurants. 
The degree to which the hotel is expected to 
enter into social and community life. 

Extent to which conventions, etc., may be ex- 
pected. 

Other special influences such as seasonal fluc- 
tuations, catering reputation of operators, pos- 
sibilities of future expansion, probable develop- 
ment of community or district, etc. 
Depending upon how shrewdly these influences 
are analyzed and upon the experience and judg- 
ment of the operator, the result will either provide 
a sound business proposition or one which is un- 
profitable and will require future reorganization. 

In most hotels built in the past this decision was 
practically a matter of guesswork,—and this ap- 
plies particularly to hotels built through civic move- 
ments and by investors unfamiliar with hotel opera- 
tion. With competitive conditions as they are to- 
day, the promotors and financial backers of new 
projects will do well to follow a less hazardous 
course. If every man who is building a hotel could 
review the experience of others during the first 
year of their operation and could see how fre- 
quently lack of intelligent analysis has caused un- 
necessary losses, he would not need his kitchen 
engineers to convince him of the value of spending 


9 oN 


314 HOTEL PLANNING ANDO Ur Flt -ThiN so 


Table Showing the Restaurant Seating Capacity in a Number 
of Representative Hotels of Various Types and Sizes 


No. of Rooms | Naine of { Hotel | Dining Room |- Le gee oF ~ Cafeteria. ap ‘Goda Parlor [Banquet 1 Room|Prlvate Dining 
: | ~COMME “RC IAL AND METROPOLITAN HOTELS 
80 “Bie Bonnet, ALES eh Leeees Ree 
87 Greene Ind 60 4d i: ee Tac, SAN nae ace 2 2a 20 
~ 109 Da pepe, % rcs a ER eS BO (3) 50 
125 || Bohver 46 102 cl) ieee 40 250 36 
BL Oe he eis ea ee a ee 15 to 35 
165 || Auditorium | Ae me a 60. |.....s:eulesaswa os «[ types 
CS bs aera SdOO. de RO Lee iath cone eee 40 
Ree eee BSS OSS Lee 75 
174 || Cee sumte | ee | CO0 kee) 20) 
r200. | Pa Qree te | eee as Pee ee er re 
200 |) © Rsrast Auk Ro eat moma] 104 |, 40 | Noansrgegoo } | 
225 || Coste Jott 184 BO liv avesslov epee si) iene 
225 || Sonhee tenn, | 250 | BO anes vas lus ys 
225 || Saeco nc | ROO OS ees 50 
240 || Bewonen wt MSO COM cy eet ce ee i 
250 |] Pee auzaccwe | Neate | 200) [cnc elec ys ie) enn 
OE ha: a I EE MR aes 
ey os | 150 | 180 a 
300 || Sgatenager | 250240 Nets as 
300 |] Sap scan Ne =e EE PR Ne. 1408 Ne: pat 
CO ca a a a a TET 
450 Dye Minn aS ER OV SS 500 |(5) 200-300 
600... |) Maen A B00 oe Neate | ea tiowes 
750 || enn te | RGR (2) 7 rooms 
See New York che eo te Re 2200 seca inna ples l cect celreiane ial = eae es. Ser ae 
1000 || “Bien | 1000 8 eee scant | Negige | 20 
1200 — |} Pagecretetee Ne £98 300; haere Pastrysnem | NG: 22"800 | 105100 euch 
1200 |] Bepimie Rp RE 100 eel cee 
1600 |] Paka So i Ree eee oo Lite | 
©2240 |} Payer House No: 3300 200 5; seemed 125 | Nest} | 11 rooms 
3000 | Stexeas, No: 2-800 187. > ves ee Ne: 2-880 11 rooms 
o, d280 No, 4— 180 
= RESIDENTIAL HOTELS | 
Ao ke ee VMN Ree | 
G8 eo || SRE PTE es ee Pe 
00 Roeme || 'HSuston, Tex PR REGS 5 Tans vault 9 cork oes | 
315 || Maing a ee EE Re 200 | 6 rooms : 
eee he | Re ee 1S |i oa 
Oe BS eee 100 Pe ON : 
396 |] PSscertie, Mich. Was See els 90d sleet oe a Oe a 
400 || Sragmere 125: 4.00.5 eee ee No: 2178 
~~ 600 |] Eegerteh Towers RR es 1400 
678 || Wei Bal 400 100 hii, soot ee ho: ia 
eh RESORT HOTELS 
250 |} Bugpa ite No. 1-408 6. hee 60 100 > een 
= ROA wanes Tani, Shy Ree 400.) Ga See eee 600 
ee eS 150 Vie RSE. 140 
400 || Pion Skates Ee at Re eee 5 400 
500 |] APRS as, an Re de ae ee 7S | Nee 


FeOvOn 


Sem. Revel CUE 


FAO Ee lorie § 


Main Kitchen, Wade Park Manor, Cleveland, Ohio 


time on this problem before and not after the hotel 
is built. Even in large and prominent hotels it is 
not an uncommon thing to find costly changes in 
the restaurant facilities required after a short pe- 
riod of operation solely because of the unwise or 
careless handling of this problem. 

In this connection it will be helpful to examine 
the analysis, “Restaurant Facilities of a Number of 
Modern Hotels,” shown on page 314. Here we 
have selected a group of houses which present a 
reasonably dependable cross section of the indus- 
try—hotels ranging in size from 80 to 3000 rooms 
and including practically all types,—and have tab- 
ulated their dining room capacities in such a manner 
as to show the number of seats provided for each 
kind of restaurant. 

From this table it will be seen that a consistent 
relation between the number of rooms in the hotel 
and its restaurant capacity exists only in a very 
general way. You might say as a generality that 
a 100 Room Commercial Hotel would normally 
provide an 80-100 seat Dining Room, a 40-60 seat 
Lunchroom, a Banquet Hall of about 250 seat ca- 
pacity, together with some private dining rooms 
and perhaps a soda fountain either operated by the 
hotel or contained in sub-rental space. This, how- 
ever, does not of necessity suit any particular case, 
and by comparing these figures with any one hotel 
in the table it can be seen that individual conditions 
show their influence in every case. 

The smaller hotels, of course, run more true to 
proportion than those of two or three hundred 
rooms or over, for their locations in small cities 


make them subject to fewer special influences than 
exist in metropolitan centers where neighborhood, 
local competition, etc., are of greater importance. 

As to the comparison between residential and 
commercial hotels it may be said that the former 
not only contain smaller restaurant capacity, but 
tend to concentrate service in fewer dining rooms. 
Lunchrooms and coffee shops are less popular here 
than in commercial hotels for obvious reasons and 
banquet halls and private dining rooms are fre- 
quently omitted. It should be noted that this re- 
duced featuring of food service is not only due to 
the permanent character of the guests and to the 
presence in many cases in kitchenette facilities in 
the apartments, but is also caused by the fact that 
residential hotels are generally located where public 
patronage, especially for low priced meal service, 
is less possible. 

Resort hotels present a still different precedent. 
Usually the food service will be on a fairly large 
scale, although concentrated in high class dining 
rooms. Comparatively few give much space to 
coffee shops or lunchrooms, but the banquet hall 
and soda parlor are in good favor. 

Probably the outstanding fact disclosed by this 
restaurant analysis is the overwhelming preference 
shown for lunchrooms as compared with cafeterias. 
After the great amount of discussion which has 
been devoted to cafeterias and their evident popu- 
larity in certain localities, this analysis may prove 
a distinct surprise to many. The fact remains that 
the new hotel which elects to employ cafeteria serv- 
ice for its low price dining room is a rare exception 


316 HOLEL PLAN WS LN OC WAND OG Tor eee bee 


Space Requirements for the Kitchens and Dining 
Rooms of Waiter Service Restaurants 


Kxcluding Store Room Space, Help’s Wash 
Rooms and Other Auxiliary Facilities. 


Dining, Alpom . W°* show here four plans to show the ap- 
On A4 ; proximate minimum space required for 
convenient, efficient and economical operation. 

KITCHEN The kitchen areas given represent a small and 

heen toot! compact kitchen without provision for elaborate 
hea sub-departments such as a bake shop, etc., and 
A ° this kitchen area wherever possible should be 


F i MS Tes increased 25-30% above » SPe snown. 
Seating Capacity, 50, Size of dining room, 20 by 35 ft. increased 2 30% above the soe shown. The 


or an area of pes Lah big ere ee 15 by 20 ft. kitchen space should be as nearly rectangular 
ihe k Se in shape as possible,—not too long and narrow, 
and free as possible from irregularities. If the 
space must be of narrow or irregular shape, a 
larger area will be required. While the areas 
given here are considered a minimum, even 
DINING Room : : smaller space is sometimes used in highly con- 


“20K ae Apna toto 
Soanma - 78 


gested districts, but only at the expense of effi- 
ciency. In addition to the area required for 
the kitchen proper, additional space will be 
needed for storage, help’s wash rooms, ete., 
but these may be in the basement if possible. 


Seating Capacity, 75. Size of dining room, 25 by 42 ft. 
or an area of 1,050 sq, ft. Size of kitchen, 20 by 20 ft. 
or an area of 400 sq. ft. 


( 2 
el 
> 
Vv 
\ 
NS” BSS B45 SK : 
Dining Poom . op 
5a0'* { V 
a Vkea 
; i) 
Aeea 1750? < ahah ig 
Stating 125 Aara 750" 3 
eo eg ® 
1 Re } 
> @ 
2S @ 
qi 
Seating Capacity, 125. Size of dining room, 30 by 58% ft. or an area of 1,750 sq. ft. a 


Size of kitchen, 25 by 30 ft. or an area of 750 sq. ft. i" 


Rez | 
Y a x 
d } ©: A € 3 3 <2 ee & ——i——s ft —1——1 


| 
Ee 
9 Q LaJor is 
4uee alk: comes $3 OMS &2 
OW) ‘ 
eS: ~ 


DINING or 


eo & er )p 4ox To Aera 2800" 


“aad se J 


oe 200 Si Ket TC REIN 


<3 S30N0 £3 C3me3 COGS Cig 
Onere FO & 
C 7 2 


My il pat ear nip db ¢ p i 


Seating Capacity, 200. Size of dining room, 40 by 70 ft. or an area of 2,800 sq. ft. Size of kitchen, 30 by 
40 ft. or an area of 1,200 sq. ft. 


FOOD 


to the rule. One reason for this 
may be the extensive improve- 
ments in lunchroom equipment 
developed during the past few 
years. The main reason, how- 
ever, is that lunchrooms have 
been found more profitable for 
hotel operation. (In this connec- 
tion it will be interesting to study 
the figures in the comparative 
tables on page 327.) 


Space Requirements 


Having decided upon the res- 
taurant facilities for the individ- 
ual hotel, the operator has now 
enabled his architect to proceed 
with the first step in planning, 
which is the allotment of space. 
In accordance with the idea of 
functional plan analysis dis- 
cussed in earlier chapters, this in- 
volves: first, the provision of the 
necessary amount of space; and, second, its location 
in the building plan. 

The amount of space required for the dining 
room itself is not a complicated matter to deter- 
mine, as it may be calculated quite satisfactorily on 
the basis of number of square feet per seat. For 
waiter-service dining rooms a safe figure for this 
purpose is 14 square feet per seat. As may be seen 
from the analysis of various hotel dining rooms on 
page 325, this figure is not entirely rigid and may 
vary from 11% to 15 or 16 sq. ft. 

The space required by the kitchen for a restau- 
rant of a given size is a far less definite matter, 
however, and here is where faulty planning is mos 
prevalent and most costly. Seventy-five percent a 
the present hotel kitchen space is too small. An 
enormous saving in labor wastage, loss of efficiency 
and loss of patronage could be effected by giving 
suitable consideration to this one phase of planning. 


Main Kitchen, Hotel Manger, 


SERVICE 


New York 


PA CEL TL Es 


The universal temptation is to make seating ca- 
pacity larger by cutting down the kitchen area— 
with the erroneous idea that by so doing the actual 
capacity in meals per hour is thereby increased. As 
a matter of fact, it is the kitchen and not the dining 
room which decides the capacity for service. It is 
far better to have 150 seats quickly and efficiently 
served than to attempt the service of 200 seats with 
an undersized kitchen. Not only is the latter bad 
planning (because the kitchen forms a “bottle neck” 
restricting production) but it is extremely poor 
policy because of its effect upon the patrons, who 
soon learn to avoid that restaurant which causes 
them to waste an unnecessary time waiting for food 
to be Served. Entirely aside from the matter of 
volume of output, cramped kitchens have an un- 
avoidable effect upon the quality of the cooking. It 
is not human to expect cooks to turn out the same 
character of food under high pressure and in 
crowded quarters that they are 
capable of producing with nor- 
mally favorable working condi- 
tions. 

Before going into general fig- 
ures on the relative space re- 
quirements of kitchens and din- 
ing rooms, it should be under- 
stood that when speaking of the 
kitchen, the actual service and 
preparation kitchen is meant. 
Except where so stated this does 
not include the store room space, 
help’s toilets, and locker rooms, 
nor other purely auxiliary de- 
partments which may or may not 
be located as a part of the same 
general group. Understand, too, 
that there are many different 
ways a kitchen may be organized 
and which have a direct bearing 
upon the space needed. Thus, 
one kitchen may be intended for 
a very limited menu consisting 


318 


BOT ERY Pilea NON GS AND Or Ce Reto 


Space Requirements of Lunch Rooms 


and Their Kitchens 


VE to the fact that many of the service facilities are 
contained in the lunch room proper, its kitchen is 
proportionately smaller than for a regular waiter service 
restaurant. The space diagrams here are based upon 
what is thought to be about the minimum workable area 


OO} 4 ” 


—ee - 
Vans © Pack Dae 


sY RANGE 4 STEAM Teme 
SiunsUupee Cra cee i 
pg ee 
ie backend iw “ webs: 


OOO Oe Oars 


ect and although special conditions or very limited menus 
eclane amne rn maa sometimes cause the kitchen to be further reduced, such 
gate uate Ho reduction is a rather dangerous thing to attempt. Better 


No kitcuen 


i , operating conditions, especially in the kitchen are pro- 
Seating Capacity, 12. Size of é : ae as 
room, 11 by 27 ft. or an area moted by increasing the space al- 
of 297 sq. ft. No kitchen. lotment shown here, and if the 
room shape is irregular or very 
narrow this will be necessary. 


In the tiny lunch room seating 
only 12 people, there is no kitchen, 
and all food is prepared on the 
back counter equipment. Such an 
arrangement usually requires a 
basement space for dishwashing, 
storage, etc. In fact many lunch- 
rooms have the regular kitchen in 


; % the basement, connected with a 
Seating Capacity, 50. Size of lunch room, 20 by 40 ft. or an area : t 
of 800 sq. ft. Size of kitchen, 15 by 16 ft. or an area of 240 sq. ft. dumb waiter. 


‘ vane 


O00000000 

aii ad ach Note: These plans do 
not include storage 
space, help’s wash- 


rooms, etc., which may 


Seating loo 


oe es ae TEE Ss be located separately. 


OO) OO OO OOo 


Seating Capacity, 100. Size of lunch room, 27 by 46 ft. or an area of 
1,242 sq. ft. Size of kitchen, 14 by 27 ft. or an area of 378 sq. ft. 


On 
OQ 
OO00000 


| 

: 
i 

LI 


oneme) 


Size of lunch room, 40 by 66 ft. or an area of 2,640 sq. ft. Size of 


Seating Capacity, 150. 
kitchen, 20 by 40 ft. or an area of 800 sq. ft. 


F-O.0 D 


principally ot table d’hote service, while another may 
base its design upon a la carte service for a very 
large variety of dishes. Both may serve the same 
number of meals per hour, but the first will nat- 
urally be able to operate in smaller space. Likewise, 
one kitchen may require much greater space than 
another because it must provide for facilities such as 
bake shop, pastry department, candy maker’s room, 
ice cream maker’s room and so on. 

With these facts borne in mind it is safe to as- 
sume as follows: for a waiter service dining room, 
the kitchen should have from 333% to 50% 
(preferably the latter) as much area as the dining 
room proper to provide good cooking, good service 
and efficient operation. Ideal examples of such 
space allotment are shown by the four model plans 


Hotel Francis Marion, Charleston, S. C. 


Seek: Vein 


Main Kitchen, Hotel Mayo, Tulsa, Okla. 


PA CLE LTT ES 


319 


on page 316 in which the kitchens are from 40% to 
43% as large as their respective dining rooms. 

One might easily assume that for very large din- 
ing rooms the kitchens would be proportionately 
smaller. If anything, the reverse is the case, be- 
cause in larger kitchens the menu is almost always 
much more extensive, as is also the amount of space 
devoted to bakery, ice cream making, storage and 
other sub-departments. As a matter of fact, it is 
usually true that large hotels which make a feature 
of their catering find it necessary to provide a far 
larger relative kitchen area than any of the figures 
given above. For instance, the Palmer House in 
Chicago has 40,200 sq. ft. of kitchen area (includ- 
ing storage, etc.) as compared with 43,842 sq. ft. 
occupied by their dining rooms. 


Hotel Barlum, Detroit, Mich. 


320 HOTS hb (Pow Ne NG 


As to shape, the kitchen space should be ree- 
tangular if possible and it is best not to have it over 
twice as long as it is wide. If very long and nar- 
row, or of irregular or cut-up shape it will be 
costher to equip, more difficult to operate, and will 
require more area (sometimes as much as 25 to 
30% more). 

The space required for lunchrooms must be based 
upon a different unit area per seat and varies ac- 
cording to whether or not table service is also to be 
provided. The model plans on page 318 give a 
clear idea of this and show the reasons for the dif- 
ferences. Thus the 150 seat model lunchroom with 
counter service requires about 1724 sq. ft. per seat 
because of the room needed for fixtures and service 
space, while the 100 seat plan is worked out with a 
lower area per seat (12.4 sq. ft.) due to the large 
number of closely packed small tables. The figures 
showing areas per seat for actual lunchrooms on 
page 325 further illustrate the variation, 

In figuring on space tor lunchrooms, therefore, it 
is best to get down to the basis of a working plan as 
soon as possible, but for general preliminary pur- 
poses we suggest a figure of 16 sq. ft. per seat for 
counter and table service and 18 sq. ft. per stool for 
counter service only, 


Space Requirements of Cafeterias and 


| Their Kitchens 


AND °C Deiter NG 


Kitchen space for lunchrooms should be figured 
on the same basis as for regular dining rooms, aver- 
aging one-third to one-half the dining area, 

lor cafeterias, the general space allotment is 
about 15 sq. ft. per seat, with some variation de- 
pending partly upon arrangement and partly on 
whether single or double counter service is used. 
Cafeteria operation reaches its maximum efficiency 
when there is a seating capacity of 200 or more. 
Smaller cafeterias are often used, but cannot hope 
to get the full advantages of the self-service prin- 
ciple. If there are over 300 seats, double counter 
service will be needed. The kitchen area needed 
for the cafeteria is the same in proportion as for 
other dining rooms. 

The seating capacity of banquet halls differs from 
that in ordinary dining rooms by reason of the use 
of a different kind of table arrangement. The fig- 
ures given on page 325 are quite representative, 
ranging from seven to ten square feet per person. A 
safe figure for estimating is 10 sq. ft. per seat. Ban- 
quet service kitchens present a special problem as 
they may range from a small service pantry operat- 
ing in connection with the main kitchen to a full 
fledged separate kitchen where food is prepared as 


Stating 100 


Asean otee* 


These three ideal plans give the 
minimum space allotments for 
Cafeterias on the same basis as 
the plans on pages 316 and 318, 
and it will be interesting to com- 
pare them with the actual areas 
tabulated on pages 325 and 327. 
Wherever possible the space, es- 
pecially for the kitchen, should be 
larger than that given here. No 
provision is included in the 
kitchen space in these plans for 
storage rooms, help’s locker rooms, 
toilets, ete. 


| Seating Capacity, 100. Size of cafeteria 29 ft. by 60 
ft. or an area of 1,740 sq. ft. Size of kitchen, 16 ft. by 
28 ft. or an area of 448 sq. ft. 


CAFETERIA 


GEO. WHO 


PR I TCHEN. 


ter68 Aera 768% 


Seating Capacity, 320. Size of cafeteria 68 ft. by 93 ft. or an area of 6,324 sq. ft. Size of 
kitchen, 26 ft. by 68 ft. or an area of 1,768 sq. ft. 


Seating Capacity, 172. Size 
of cafeteria 34 ft. by 80 
ft. or an area of 2,720 sq. 
ft. Size of kitchen, 27 ft. 
by 34 ft. or an area of 

918 sq. ft. 


FOOD 


Main Kitchen, Ritz Towers, New York 


well as served. Which is best for any particular 
hotel will depend upon the location of the banquet 
hall with relation to the main kitchen, the amount 
of banquet service expected and, to some degree, 
upon individual preferences. If banquets are to be 
much of a feature of the hotel’s catering, it is gen- 
erally well to have a good sized service kitchen al- 
though much of the food preparation and cooking 
may be done in the main kitchen. Such a service 
kitchen requires considerable space (for reasons 
explained in the next chapter) and the usual ratio 
of 33% to 50% as compared to dining area should 
be adhered to. The material reduction of this space, 
or the serving of banquets directly from the main 
kitchen, should be decided upon only as approved 
by a kitchen engineer. 


Soda fountains and soda-lunch rooms are not 
uniform enough in their facilities to permit much 
generalized discussion of space needs, etc. This 
information can be gained from the plans and data 
shown in the next chapter (page 397). 


Help’s Dining Rooms 


In a hotel of medium or large size it is necessary 
to provide a Help’s Dining Room. For this purpose 
cafeteria service is most satisfactory. There gen- 
erally should also be a special kitchen’ for help’s 
cooking so that food may be kept separate from 
that in the main kitchen. The space for these pur- 
poses may be estimated on about the same basis as 
for a regular cafeteria, although it may be slightly 
smaller than normal because of the relatively simple 
menu which permits the use of a shorter service 
counter. This help’s dining room is usually located 


Sok Vat C rE 


Fed Ae iN Pas 


os) 
to 
— 


near the main kitchens and should open into service 
corridors. Some large hotels catering to a wealthy 
patronage also find it wise to install a second dining 
room of this class for guests’ maids and chauffeurs, 
but this is a comparatively rare occurrence, 

There are many cases where more than one din- 
ing room may be directly served from a single 
kitchen wt whenever it is possible this should be 


arranged as there is a definite advantage in so do- 
ing. Whether this is feasible will not appear defi- 


nitely until the actual plan is under way and at 
such a time the kitchen engineer can assist in deter- 
mining whether there is any space economy likely 
to result. In any case the space saved w ‘ll not be 
very great and the best plan is to go on the assump- 
tion that the regular proportion to the total dining 
area should be preserved. 


Hotel Siwanoy, Mt. 


Vernon, N. Y. 


322 HOTEL 

It is a cardinal principle to locate the kitchen 
directly adjoining the dining room it serves. Many 
times this 1s violated because of the desire to utilize 
every possible spare inch of sub-rental space. The 
most serious consequences occur when this leads to 
the location of the kitchen on the floor below or 
above the dining room, Trying to serve food up- 
stairs or downstairs is operating under a very seri- 
ous handicap, as many have found to their sorrow. 
There may be cases where land values are so high 
that this course is justified, but in many other in- 
stances the loss is as great as the gain. Where the 
kitchen must be on a different floor, the use of 
ramps and conveyors will help to make the best of 
the situation. 

Where available space for the kitchen is limited 
on the dining room floor, it may be found that the 
store rooms, storage refrigerators, food preparation 
rooms, bake shop and, at times, the dishwashing de- 
partment can be separated from the main service 
kitchen and placed on another floor. This is seldom 
done except in very large hotels and even then is 
only feasible if there is excellent provision for 
transportation of supplies, food, etc., between the 
separate divisions and the main kitchen. In any 
case such a scheme should be worked out as an 
individual problem with a competent engineer. 

Both the kitchen and store rooms must, of course, 
have quick and direct access to the service entrance 
of the hotel, and the service corridor connecting 
them should be as short as possible and wide enough 
to permit the passage of large barrels, crates, etc., 
as well as the equipment which must go into the 
kitchen. In the same way, the kitchen and storage 


PL ANON IN G® ACN DVO AR ESD NLS 


must be immediately beside the service elevators or 
stairway, for the convenience of room service and 
to make possible easy transporting of food and sup- 
plies from the main kitchen and storage to second- 
ary kitchens, banquet halls and private dining 
rooms. 

If there are several kitchens in the hotel, each 
needs to have adequate service corridors and other 
means of communication and transportation to link 
it with the store rooms and main kitchen. This is 
especially important if the separate kitchens are not 
expected to do all of their own cooking and prepara- 
tion work. 

Somewhere convenient to the kitchen, and con- 
nected by service elevators or passages there should 
be help’s toilets, and locker rooms, and if there is to 
be a separate help’s dining room, this is often made 
a part of the same group. 

In addition to the various departments of the 
kitchen itself, there are several allied facilities which 
must be provided and need to be located where they 
can fit properly in their place in the scheme of opera- 
tion. Among the most important of these are the 
garbage disposal facilities and the refrigerating ma- 
chinery. Their location will have to be worked out 
as individual problems with the help of the kitchen 
engineer. 

It has generally proved wise to arrange the lunch 
room, coffee shop, cafeteria or soda parlor with a 
separate direct entrance to the street in order to 
promote public patronage by making the restaurant 
more quickly accessible to passers-by. Where the 
lunchroom is located in the basement it is worth 


Main Kitchen, Hotel Lincoln, New York 


PCy OUD GS bo Rival iE, POAC TL TIES 


Kitchen of the Hotel Ft. Armstrong 


Rock Island, Ill. 


Chas. Wheeler Nicol, Architect 


HE plan of this kitchen shows 

an arrangement where we have 
a coffee shop (125 seats) service to 
the right, a main dining room (150 
seats) service at the top of the plan 
and stairways leading to private din- 
ing rooms and banquet rooms (300- 
350 seats) on the floor above. In 
this kitchen plan, while the main 
store room for dry goods and can 
goods is in the basement, the large 
storage refrigera- 
tors are included in 
the kitchen space. 
The bakery is in a 
separate room and 
detached from the 
service of the kitch- 
en. The equipment 
used is of very fine 
quality. 


“PCL ean Dismes | 
sone 


The Hotel Ft. 
Armstrong 
Kitchen was 
completely 
Planned, 
equipped and 
installed by the 
Engineering 
staff of the 
PICK-BARTH 
Companies. 


AON DO. Ui Bel ie NEG 


BH Oot Ee oe LANE NuNeG: 


* - 5 3 
ye * aE i 


Main Kitchen, Hotel Park Central, New York 


i 


‘ oe aie) 
New York 


the Grill Kitchen, Hotel Park Central, 


Two Views of 


FlO,O;D Sie ReV-I- CE 


while to consider providing a special stairway en- 
trance to the street. There can be no question as to 
the effectiveness of a public entrance in bringing in 
outside business for quick lunch restaurants. 

Even with some of the leading architects of the 
country the consideration of the location and ex- 
tent of kitchen space has been a matter of small 
importance. Sometimes whatever space has not 
been utilized for other purposes thought more im- 
portant, is turned over for the kitchen. The essen- 
tial consideration for plumbing, ventilation, proper 
and adequate flues, suitable steam, water and gas 
lines are often entirely omitted. Many times a 
building has progressed too far, and too many con- 
ditions have arisen that would be expensive to 
change, before the problem is definitely submitted to 
the kitchen engineer. The result is that makeshifts 
are often necessitated which do not give the pur- 
chaser the fullest value for his investment. 

The best insurance against such trouble is an ex- 
perienced kitchen equipment engineer. Although 
he does not pretend to be an actual engineer in the 
sense that he could assume the responsibilities of a 
mechanical, civil, or electrical engineer, yet the 
kitchen equipment specialist must know something 
of every associated profession and trade in order 
that he may properly perform his work. 

His duties begin with cooperation with owner 
and architect and carry through to the final installa- 
tion of the equipment in the kitchen ready for opera- 
tion. He will prepare without obligation, tentative 
plans showing the size and arrangement of equip- 
ment advisable for any size or type of place. When 


- 


eA. Covinl rl BsS 


5 


325 


these plans are accepted he will indicate the neces- 
sary plumbing, steam, water, waste, gas and elec- 
trical connections required to operate this equip- 
ment, and their proper locations. He also will con- 
sult with the ventilating engineer as to the best man- 
ner in which his work can be carried out, and, in 
fact, act in an advisory capacity both with the 
architect and the builder for an indefinite period of 
time. The one stipulation is that other things being 
equal he is entitled to a very careful consideration 
when the order is being placed. 

In view of the vital importance of the part the 
equipment engineer plays, obviously the securing of 
really competent service is of the utmost impor- 
tance. You are staking so much that the greatest 
care should be used to see that your confidence is 
well placed. 

The PICK-BARTH-VAN Staff of Kitchen En- 
gineers are, we believe, justly recognized as the most 
competent group of their kind in the country. Nat- 
urally their experience is wider, for through their 
combined efforts they have equipped a great many 
more kitchens than any other organization. We 
take care in selecting the highest caliber men for 
this work and generally develop them in our own 
organization as we find that few men not so trained 
can meet the requirements of our careful methods of 
operation. The majority of the architects promi- 
nent in hotel and similar work have found their 
assistance of value and the outstanding character of 
the kitchens they have planned is the best testimony 
as to their competence. 


Table Showing Area Per Seat in Various Restaurants 
Dining Area 
Seating |Room Area| Per Seat 
Capacity | in Sq. Ft. | in Sq. Ft. 
DINING ROOMS 
Pree ome rimeatrane hock Island, Illi.a..... 05.068 sa ee ee 144 2020 14. 
aeRO OR eye OUTS VLG oes sala wie bs oe Sis lece ede wow egies cele en es 184 2142 (eles 
miictetemViNiwetkee. WIS)... occ 2 cede ee vate epee ees 258 3192 ites 
ea aie) STH USB Ee INES SCG el Eee OE na ee 350 5490 par 
SSG TN ESS ee 400 5800 14.5 
Movemorevens sc nicago (Colchester Room)........ 0.22.00. 002 cence eee tee ees 485 5888 125 
ereesrevensenicaco.( Main Wining Room) 2... 22... ... 2 we ee es 600 9522 15.87 
oo Tips ry TREN So SCG ad te 600 7998 13.3 
eum ami anrarsNE WN YORK. 06a. s cin a tohivkcets bene eens eg ed euebea eas 650 8132 255 
BANQUET ROOMS . 
Poe ok “Missin, NIG NOY gf ey IR 180 1848 {O22 
remiuem viiicmrons mock Island. I... . 2. hb. ee cc ee oy eee eee eee 300 2400 8. 
enemies (MeO Me NCW. AY ODI... ccs pe ste flak cd ncn Winie HR ew ete ew ewe Meee ne 375 3800 Opt 
Paimer touse, Chicago (Red Lacquer Room)..................0.0000005- 700 6400 9.14 
meen OMeN IA Mic wNe Way OK asec 86 Mae cras, 6s pe ss <tc es Siew eed abe tes 1200 10366 8.6 
wumeeesouee « hictoo. Ill, (Main Ballroom)... ....... 20.5... ese ee ae. 1400 11920 a 
Ieee secR oO. TUG uy i Mak deh eral) ica gee es eee ee ag eh ee ne 2000 14495 ‘ae ae 
LUNCH ROOMS 
IEICE CC LORGC OSES cited eh cli Borin. Sou vos a cp be eee ee ee ne 98 1824 18.5 
ems Teter MCAS VIS iin eae sh risins DNs rodala as tiaew sks gwae eae eae 104 1620 £555 
IE MC CROCS LIN oe eb ec agets eee) Pe ete el bee ee ee ee 200 4400 22 
MrT ame Osea iCao Or ll Wan carn tc rick Shen bapa) wath vudsvely avo Suste sw Ss 200 5600 28. 
ee MeL Me CACO el Loe racer Sa cme ee Be tagas SLR tants acd ee begs hae bo 312 7200 23), 
CAFETERIAS 
toutidl? “UGH GR ys (ODI ROR ri a A oe ace a teeta oe eee er ee 152 2390 15215 
ese ealii Ale OUGEOM ae Sees Neon. Set) Sr eae, p acalype'e ot aekh a0 2 ¥ tens 360 6664 18.5 
ate marines WI CLEOlL Mui imine: friaiee een t aecyechfanal <torascaecuhus sea satis «FP ddawye ss eau 160 2465 15.4 


—_ 


AND OUD ELE LNG 


HOTEL PLANNING 


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A Few Comparisons Between Restaurants, 


Lunch Rooms 


| Baste figures given below are designed to afford cer- 
tain comparisons under the same general condi- 
tions. They are not intended to represent average 
figures or ideal conditions nor are they expected to 
cover extreme conditions of any kind. In order to 
obtain a complete comparison of this kind, several 
other sets of figures would have to be studied, among 
the most important being: comparative equipment cost, 
comparative payroll, food costs, number of hours oper- 


and Cafeterias 


ated daily and so on—all of which are too much a 
matter of individual cases to attempt to analyze here. 
It should be understood that Lunchrooms cost more to 
equip than Waiter Service Restaurants and that Cafe- 
teria equipment costs are in between these two. The 
same is true of the payroll as a general statement, 
although the differences are not as great. Where 
capacities in meals per hour are given, they are based 
upon full meals, not small lunches or breakfasts. 


Waiter Service Restaurants 


327 


Number Sr enuned Capacity Meals Per Approx. 
Sets Dining Room Kitchen Total Per How Per Hour Chana 
My i ce fe Seti 3 ee (700) 
i BALE Sa. fe Sq. tt 2 | 1t0134 (750) 
a a 
a a 
Counter Service Lunch Rooms 
sue ae Bee eon aise eee acco nas 
Seats _Dining Room | Kitchen Total Per Hour Per Hour Check* 
50 Be Sa ted sa. te 175 314 *(60e) 
100 Pee sich bo So. tt 350 3} “(Goc) 
150 ees st | 82 3M (650) 
Cafeteria Service Restaurants 
ea shone pores Paienaies. Sei eee 
Seats _| Dining Room | _ Kitchen Total Per Hour Per Hour Check* 
50 Re sy fee] Sq. te 150 234 “(65c) 
75 Seca | sa te | 225 284 “(65c) 
125 Moet sab 87S 234 “(0e) 
200 Seg ese te 234 (T50) 


* Two sets of figures are 


given here, the ones in parentheses representing 
the average check in a few highly congested metropolitan centers. 


HOT Bi LAAN NOLEN G) ASN SDs On Ui eer eid uN aC: 


328 


‘ 


Main Kitchen, Hotel Savoy-Plaza, New York 


B 


ion Employees’ Cafeteria 


Vegetable Preparation Sect 


FIC K=-BARTH-KITCHENS 329 


A View in the Main Kitchen of the Hotel Stevens, Chicago 


Range and Broiler Division, Hotel Stevens, Chicago 


330 HOTEL SP LAN NDN GAN DolOUGT Et ENG 


General View of Main Kitchen, Hotel Stevens, Chicago 


Hotel Stevens Breakfast Pantry 


Hotel Stevens Jacketed Kettles Hotel Stevens Vegetable Steamers 


PVG yk eB se Rade Heke TC HIE INES 


Colchester Room Kitchen, Hotel Stevens, Chicago 


Two Views of the Hotel Stevens Banquet Service Kitchen 


Hotel Stevens Coffee Makers 


Hotel Stevens Coffee Shop Kitchen 


a) 
Be 


ty 


HOTEL PLANNING 


AND. OVE T EF EUN< 


Pei Cw BART Byekot DOCH ENS 


caress 


: 
4 
; 


Main Kitchen, 


Range and Broiler Division, Hotel Book Cadillac, Detroit, Mich. 


HOTE DL OPL ANN ENG “ANDO Ura NG 


Kitchen of the Hotel Benjamin Franklin, 


AR RRETIET 


Bank of Ranges, Hotel Benjamin Franklin, Philadelphia, Pa. 


Pel Cok Bb eAeRwL. Hes lel Cel i NS pees 


is 


seneceernetsil 


armenepa 


Kitchen of the Penn Athletic Club, Philadelphia, Pa. 


GOAN DOGS FE Tt NIG 


26 HOTEL PLANNI} 


* 


epiepseet 


rt 


Se 


Range and Broiler Division, The Warwick, New York 


Chapter XIX 


General Principles of 
Food Service Planning and Equipping 


In the previous chapter we have spoken of restau- 
rant and kitchen planning as it relates to the archi- 
tectural arrangement of the building. We can now 
turn to the actual designing of the food service 
departments themselves, proceeding upon the as- 
sumption that the building plan has reached prac- 
tically final form. Thus we will now have definite 
conditions to deal with, and definite results to be 
reached. It is at this point that the main work of 
the Equipment Engineer begins. 

It has puzzled many to discover that two engi- 
neers working on the same identical kitchen are 
quite likely to produce two entirely different plans. 
In view of the nature of the task, however, this is 
really not surprising at all. The operation of a 
kitchen does not represent one single process, but is 
composed of numerous individual groups whose 
combination into a general scheme can be reached 
in several different ways. The planning of a kitchen 
is therefore like the planning of a hotel, only on a 
smaller scale, and it is just as natural for two engi- 
neers to produce plans reflecting their individual 
ideas as it is for two architects to do the same thing 
in their line of work. The differences in the plans, 
however, should mainly be differences in details, as 
the best underlying principles have been quite gen- 
erally agreed upon by competent authorities. 
Kitchens of very large size leave much more room 
for variation, of course, because they are so com- 
plex. The fact that more than one plan for a 


5 
t t 


Perspective Plan of the Main Kitchen of the Drake Hotel, Chicago 


Range section. 

Broiler section. ; 

Vegetable cooking and preparation sec- 
tion. 

Breakfast and coffee pantry. 

General service equipment. 


Fruit pantry. 
Checker’s desk. 


mes eee 
SOND 


— 


Garde mange section. 12% 
Pastry and ice cream section. 14. 


Bake shop, pastry section. tos 
Bake shop, bread section. 16. 


337 


kitchen is possible, however, emphasizes the value 
of the engineer who has the greatest ability and 
experience and with the most reliable organization 
behind him. 

Good engineering is the very foundation of the 
kitchen. It is really a scientific task and one that 
only a specialist should attempt. For above every- 
thing else, a kitchen must operate, and the best of 
equipment cannot do its work unless correctly ar- 
ranged and unless experience has dictated its selec- 
tion. This cannot be overemphasized, as it is pro- 
verbial that merely putting a lot of equipment into 
a bare room does not make a kitchen. Example 
after example could be given to show how ill-ad- 
vised planning has resulted in costly operation, ex- 
cessive labor, low cooking capacity, failure of 
equipment to operate, slowness of service, poor 
quality of cooking, large fuel bills, congestion of 
supplies and dishes, unsanitary conditions, heavy 
breakage and spoilage, expensive alterations and 
other losses—all a heavy burden to bear and all 
unnecessary. 

Let us first look at the hotel kitchen in a broad 
way and make a mental note of the things about 
its operation which govern the plan. And while we 
deal here with hotel kitchens, it may be understood 
that what is said applies with only minor exceptions 
to those of regular restaurants, clubs, hospitals and 
eating places in general. 

The plan of a kitchen, if it is a good plan, is one 


Confectionery section. 

13. Officers’ dining room. 

Cafeteria for guests’ maids and chauf- 
feurs. 

Help’s kitchen. 

Butcher shop and refrigerators. 


338 HOTEL PLANNING AND OUTFITTING 


Model Plan of Small Size Kitchen 


Designed for a capacity of 200 to 300 meals per hour under ordinary DIN ING Room. 
conditions of restaurant service. This kitchen is typical for a dining 
room of about 200 seats, and may be used for serving banquets as well. 
The total area shown is 1,600 sq. ft., of which the actual kitchen area 
is only about 1,320 sq. ft. To this store rooms and storage refrigerators 
must be added. This is larger than the minimum space requirements 
shown on preceding pages and represents a typical desirable condition 


which promotes good cooking and good service. 
The actual kitchen space provided is of the pre- 
ferred shape,—about 114 times as Jong as it is 
wide. If the room Were narrow or Iryegular in 
shape, its area would need to be increased, in 
some cases as much as 20-25%, which would in 
addition tend to increase the cost of equipping. 
It will be of particular interest to architects to. 

know the steam, power and other similar rey 
quirements for such a kitchen. “S 


m2o1Ig HoNaq 


tis sabnyq sai0eg 


It is always best to provide steam for heating 
urns, steam tables, plate warmers, etc., as it oper- 
ates more efficiently than gas. The actual re- 
quirements for a kitchen of this size, if all the 
fixtures were used at the same time, would be 
somewhat over 7 H.P. Actually all are not 
used at once or in their full capacity, so a boiler 
of 4% to 5 H.P. will be ample, with 25 to 35 lbs. 
pressure at the fixtures. 


Qn t ] 


aiev] wal; 


“N 


IN \ ASet 


BsaNoVM B>VZI nd 


LST KI-S> N3HILIY 


Gas will usually be used for ranges, broilers, 
bake ovens, etc. While the total consumption of 
all, if used at once, would be about 1,000 cu. fi. 
per hour, the actual amount used will be less. 
This will vary according to individual cases but 


VD ‘BD 3>| 


a good average consumption might be figured on 3 
about one-half the total or 450 to 500 cu. ft. 4 
§ rs 
How long the hours of use will be is, of ne 
course, not easy to generalize about, but the usual 2 
experience is 6 to 7 hours daily. If the urns, st re 
steam tables, warmers, etc., must be gas heated = as 
instead of with steam, the average hourly con- > Po 
sumption will be increased from 175 to 200 cu. ft. - ru 


If electricity is used for ranges, etc., the maxi- 
muin load would be about 70 K.W. and the actual 
average load would be a little more than half that, 
or 40 to 45 K.W. and if the steam tables, urns, 
warmers, etc., were also electric, about 12%4 K.W. 
would be added to the average actual consumption. 
To the above would be added the power require- 
| ments for the motors on dishwashers, etc., which 
in this case would total about 2 H.P. 


| As to hot water, the kitchen should be provided 
with a boiler of about 750 gal. per hour capacity, 
although this can be reduced somewhat if high 
pressure steam is used to heat urns, etc. 


"WOO S LENONVG 


which has been based upon the 
following factors of operation: 


i 


on 


FOOD 


Cooking and Food Prepara- 
tion—including the organiza- 
tion of cooking into efficient 
units, the provision of the 
proper facilities for the 
work, the arrangement of 
cooking equipment for best 
operation, etc. 

Serving and Handling of 
Waiter Traffic—including 
the provision for serving of 
food in good condition, the 
arrangement of departments 
to permit swift passage of 
waiters to departments in the 
right order for good service, 
the convenient location of 
dish, silver and roll heaters, 
serving pantries and other 
facilities for waiter use, etc. 
Recewing, Storage and Rout- 
ing of Food and Supplies, in- 
cluding all the facilities and 
arrangement to permit the progressive flow of 
food and supplies from the receiving entrance 
through the necessary preparation and cooking 
departments and to the line of service; also the 
provision for the storage of foodstuffs, both 
refrigerated and otherwise, and of china, glass- 
ware, silverware, linens and similar supplies and 
accessories. 

Cleaning, Handling and Storage of Dishes, etc. 
—including not only the necessary dishwashing, 
glass washing, silver cleaning and burnishing 
facilities, but also the provision of dish heating 
and cooling equipment at the right points and of 
conveyors or subveyors if needed. 

Food Control and Checking both as applied to 
the receiving and interdepartmental transfer of 
food and supplies and as to waiter checking. 
Cost and Efficiency of Fuel and Power, involv- 
ing the application of gas, coal, electricity, steam 
or other fuels as dictated by their cost, avail- 


~~ +. Se ae 


Hotel Lafayette, Little Rock, Ark. 


no Fag Spe Sem TS al lo 


Kitchen of The Warwick, Philadelphia, Pa. 


N 


(). 


PLAN 


tel a tes 


class of 


ability and effectiveness for each 
cooking. 

Refrigeration Engineering, including the provi- 
sion of refrigerators of the right size and 
arrangement for all the needs of storage, prep- 
aration and service, as well as their proper 
construction and the provision of refrigerating 
machinery of the right type and capacity. 
Cleaning, Sanitation, Maintenance, etc., which 
includes the facilities for keeping the kitchen 
in perfectly clean and sanitary condition, and 
also for the maintenance and repair of equip- 
ment. 
Mechanical 


and Engineering Requirements 


which involve the provision of gas, steam, 
power, water, etc., in the proper amount and at 
the right place, the handling of ventilation and 
lighting, and also matters of building construc- 
tion, insulation, floor, wall and ceiling treatment, 
reinforcement, etc. 


340 


HOTEL PLANNING AND OlUet Paler hare N G 


Model Plan of Medium Size Kitchen 


Storrrocoms ¢ 
AtTorase Rarras 
IN BasEMeENT. 


for storerooms 


2 


Vea. Tasre Peevee, 


Brower ~  Rinaer 


S4An OrFy Soaae 


Pirate Whamer’ 


Designed for 
per hour under good restaurant service conditions. This 
kitchen is typical for a dining room of about 400 seats. 
The total kitchen area as shown is about 1,950 sq. ft., but 
to this should be added a basement space of 450 sq. ft. 


Nia wise wea Enna Geld 
for. | 


mara t Ee 


Sp 7” Kervies Fre 


eed its sia) ee Bee 


a maximum capacity of 400 to 500 meals 


and storage refrigerators. 


on 


— 


aw 
ATE WARMER 


eT 
- 
x 
I —— — 
“V ik 
<I | | ¢ PLaTe Waaman 
uw 
he Dan ry] By 
N 


-Hetey- Dining oe 
e Baten 
. Om poleahen Ceoso 


onan 


4a 


The arrangement of this kitchen is an excellent 
illustration of the hollow square idea. It also 
shows how such departments as the vegetable 
preparation and the bake shop are removed from 
the line of service but are kept close to the depart- 
ments they serve. 


Notice, too, how the incoming supplies are re- 
ceived into the storeroom in the basement and are 
transported to the kitchen by means of service 
elevators. They enter the kitchen in such a man- 
ner as not to conflict with kitchen operations, but 
pass first to the preparation departments and then 
to the line of service. 


As to steam requirements, this kitchen, figured 
by the same method as described for the small 
model kitchen on page 338, has a total maximum 
consumption of about 12 H.P. and would need 
a boiler of 8 to 10 H.P. with 25 to 35 Ib. pressure 
at the fixtures. Gas for the ranges and other 


——- fi, FF 
cea rem 22,2 


abel 


Grad 


TRAY, STARS Cicaute 


cee 64-6 x 29-6 
TOTAL AkEg/I02 30.77 
Counter Corree Unar 


a oa 
A Vex 


Daw J PASTER 


"PANTRY 


Tas.ie 
mice Catam Can Gri Bary eye Ainx 
OCoH | 
at cel 7 ooo * fe LT VE 


cooking appliances would total 1,400 cu. ft. per 
hour if all operated at once, and actually would 
average about 700-750 cu. ft. Urns, warmers, 
steam tables (total maximum 600 cu. ft.) would 
add 300-350 cu. ft. per hour to the average con- 
sumption. 


Electricity for ranges, broilers, bake oven, etc., 
would run about 100 K.W. at maximum capacity, 
but would actually operate at an average load of 
around 55 to60 K.W. Electricity for urns, steam 
tables, warmers, etc., would run on an average of 
about 20 K.W. as their total maximum load is 
about 40 K.W. The total of all the electric motors 
in the kitchen would be about 8 H.P. 


Hot water for a kitchen this size would require 
a boiler of about 1,500 gal. per hour capacity, or 
slightly less if high pressure steam is used for 
urns, etc. 


PY 


athe 


FZOLO sD 


These are the main aspects of the problem. Plan- 
ning the kitchen resolves itself into the equipping 
of each little department with space and facilities 
needed for its work, and then the grouping of these 
departments together in a way that permits the flow 
of supplies into them and the flow of served food 
out of them while at the same time fitting into the 
building plan with its exits, entrances, etc., dove- 
tailed into the kitchen arrangement at the right 
places, and with the mechanical and structural re- 
quirements all provided for. 

So much for the thought behind the arrangement. 
Now let us see what are the various divisions or 
departments which must be fitted together in the 
plan. 

Briefly, these are as follows: 

First Group—Range & Broiler Section, Vege- 
table & Soup Cooking, Vegetable Preparation, 
Butcher Shop, Scullery. 

Second Group—Cold Service and Preparation 
Divisions for Salad, Fruits, Sea Foods, Ice Cream 
and Beverages, Pantry for Coffee, Toast, Pastry, 
Ste, 

Third Group—Bake Shop, Ice Cream Making, 
Candy Making and similar preparation departments. 

Fourth Group—Dishwashing, Glass and Silver 
washing, Silver Burnishing and cleaning. 

Fifth Group—Storage facilities—storage refrig- 
erators, bulk package and case goods storage, china, 
glass and silver storeroom. 

The general scheme by which these departments 
are arranged is to group the units with which wait- 


Sp ECReV TC iE 


PLANNING 341 
ers come in contact into a sort of hollow rectangle, 
all facing toward the inside. Within this hollow 
rectangle the waiters circulate. Outside of it the 
various preparations are arranged, each one if pos- 
sible directly behind or near the section from which 
its production is served. 

To help visualize this theory of arrangement 
clearly an actual kitchen plan has been taken (see 
page 337) showing a bird’s-eye view or perspective 
plan with each of the departments identified. For 
this purpose the main kitchen of The Drake Hotel, 


Chicago, has been selected. This is a good example 


of planning under ideal conditions, with neither 
space nor equipment slighted to any appreciable de- 
gree. This is a very large kitchen, but the fact that 
it is simple in its arrangement and clearly depart- 
mentalized makes it an excellent kitchen to study 
in order to understand the main points of kitchen 
planning. The Drake kitchen also illustrates condi- 
tions which are frequently met with, such as exits 
to two different dining rooms, ample room for serv- 
ice equipment and space for banquet preparation, 
room service and help’s dining room. 


Fundamental Principles of Arrangement 


The ideal shape for any kitchen is rectangular, 
and about one and one-half times as long as it is 
wide, with the supplies entering from one side and 
gradually moving through the various departments 
to the service counters where they are served to the 
waiters. 


Kitchen of the Hotel Belden-Stratford, Chicago 


HOTEL PLANNING 


342 


Hotel Coronado, St. Louis, Mo. 
In the arrangement of the kitchen first considera- 
tion must be given to the supply entrance. This 
necessarily must be conveniently located to the main 
storeroom and storage refrigerator. In most in- 
stances these are located in basements, and supply 
elevators and broad stairways must lead directly to 
them and large scales be furnished to check the 
weights of all goods. The storage refrigerator 
should have at least three or four compartments to 
permit segregation of different types of food. 
Having determined the supply entrance, the next 
consideration should be given to having these sup- 
plies move forward to the various departments of 
preparation, then to service counters with the least 
possible retracing of steps. The kitchen proper, as 
already said, should be of the hollow rectangle ar- 
rangement and fitted for right-hand (counter-clock- 
wise) service for the main dining room, if possible. 
The right-hand side should be supplied with a series 
of steam tables, short order 
counter and pantry counter, 
while on the opposite side 
should be located the garde 
manger counter, pastry counter, 
soda fountain and checker’s 
desk. Back of these stations, if 
possible, and if not, as closely 
located as the shape of the room 
will permit, are placed the prep- 
aration rooms for these various 
departments. The center of the 
room is provided with a series 
of dish heaters, silver heaters, a 
roll warmer or two, and all of 
them should be built of such 
height as to form a convenient 
tray rest. The fronts of all the 
service counters should be built 
with the front section elevated 
about 16 inches above the level 
of the working space back of it, 
and the counters are either 
heated or refrigerated accord- 
ing of requirements, The work 


AND 


OOS EL aot CaN 


tables back of them are to be 
fitted with the various steam 
tables, sinks, etc., that are 
necessary to keep the hot food 
hot and the chilled food cold. 

Many hotel kitchens must 
meet the requirements of dining 
rooms located in different direc- 
tions and, consequently extra 
exits are provided at opposite 
ends of the service counters, 
and, as in the case of the 
Drake, double pantry counters. 
The aisle between the service 
counters must be made amply 
large to accommodate the num- 
ber of waiters which the dining 
room will require. One waiter 
cannot profitably take care of 
more than three four-chair 
tables and, consequently, if the 
combined dining room space ac- 
commodates 300 persons, 25 
waiters will be necessary, and 
at least half of them will be in the kitchen at once. 

In large hotels where the dining rooms are not 
located on the same floor as the kitchen, service 
pantries adjacent to these dining rooms are neces- 
sitated, as otherwise the service would be entirely too 
slow. In these service pantries there should be a 
small ice box, urns and cup warmer, dish and condi- 
ment cabinets, ice chest, dish heater and other similar 
conveniences. 

All entrances to the dining rooms should be 
guarded by vestibules with double doors for right 
and left hand entrances, so that the confusion and 
noise of the kitchen may not be objectionably no- 
ticed by the diners. 

All hotels must give consideration to room servy- 
ice. [For this separate dish heaters and silver heat- 
ers are supplied and table space arranged so that 
set-ups may be made ready to put on the elevator 
to be carried to the floors where they are to be used. 


Hotel McAllister, Miami, Fla. 


PVOLOLD SES he RV eC eae PAL ACN AN a NieG 


iS) 
ao 
ioe) 


Model Plan of Large Size Kitchen 


Aeorrces Dirne- 


Warwimg Panrey 


ae. R Disa Conmvevoe Bar 
° 
MM} | ; 
\ Al oe a ’ : [ ; 
vi — ! S2 if { “2 
ir ka Fl 


Seavce 


Jemvice Countea 


« 
k-Fau.t-Corret-Danrg 


Bane “nop 
PALES Sg G00 6 


Toarree 


75-2" 
= 
7 
. 


Feavice Cousrea 


Uh 


meccenrn 


Crrnat Gat 
Froae-Roo 


oN 


i 


ores 


-/Toee- 


aes) 
Taay Srano 


fes- > ox ® 


AITCHESY 105-9X TE? 
Jest sass 7991 3e./¥ 


Tuvew Mearek 


meee 


PLaTe Wasmees 


4 
Yeo ba Mani f 


¢c 


Orsm Wearen 


iJ 
s 
2 
a 
Rooms if 
¢ e 
‘ s ‘ 
a 4 e 
qa 0 Fpeneroeerrn : 
: ‘ j iS: 
< J 4 iB 
a 4 ed <|| Vecerane- 
si < é 
J = ——— 
PE; J : 
ez a 
35) < 
ie uv 
,e . 
3 


x O 
* A vat Kar W 
S100 i BB Guise 
= Rapase -REAM- 
waged 


MKOOOG® 


“Iee-Curtrine- 


Cuse 


| cmd 


Panbeaee! ~ Bade 
ot > = pn 
-evricerr- = SDE 3 ? 
Tas pk CoueslDia see ] x 
opr: B ’ 7 
Siane iP = Canopy Over 


-Rerriceeatin 


-Macwine- R 


: gun oe . 
= & J eee rc 
Pe 2 P 


-Bracacte -Room- 


Seevice Cozaicon 


Designed for the service of approximately 1,200 to 
1,500 meals per hour, and provided with a full comple- 
ment of preparation departments. The total area is ap- 
proximately 8,500 sq. ft. of which about a quarter is for 
storage and similar space. A kitchen of this capacity 
would only be used for a hotel of large size and with 
extensive catering service and would often be made to 
serve two or more separate dining rooms of 700 to 800 
total seating capacity and one banquet room of the 
same number of seats. The advantages of a practically 
square space can easily be seen from the plan. This 
feature permits the location of the preparation divisions 
conveniently back of the service section each belongs 
with. 

In a kitchen of this size there is considerable advan- 
tage in placing non-service departments in separate 
rooms and the plan shows how this is done without 
hurting their co-ordination with the other parts of the 
kitchen. 

It is especially clear from this plan how the refrigera- 
tors are best made use of. The storage refrigerator is 
shown divided into several rooms for different purposes 
and in some cases additional storage boxes are provided 
in the preparation rooms. Properly designed service 


boxes are placed throughout the various departments, 
providing each with convenient facilities at just the 
point desired. 

The organization of the dishwashing department also 
deserves study. It is divided into separate units for 
dishes, glassware and silverware and also contains a 
separate silver cleaning and polishing room. Note the 
conveyor and subveyor arrangement which enables this 
department to serve another dining room on a floor 
above. 

Figured on the same basis as with the other two 
model kitchens, on pages 338 and 340, the steam require- 
ments call for a boiler of about 20 H.P. or slightly more. 
Gas for ranges, etc., will average 1,500-1,750 cu. ft. per 
hour (maximum 3,000 cu. ft.), and warmers, urns, etc., 
would call for a maximum of 750 cu. ft. or an average 
of 350-400 cu. ft. per hour more. 

For electric ranges, etc., this maximum total load 
would be about 200 K.W. and the. actual average load 
would be about 100 to 125 K.W. Urns, warmers, steam 
tables, etc., would add an average of about 30 K.W. 
(60 K.W. maximum). The electric motors in the kitchen 
total 18 to 20 H.P. The hot water boiler would need 
to have a capacity of 2,000 to 2,500 gal. per hour. 


344 HOTEL PLANNING AND OUTFITTING 


oe 14 eee 


Range and Broiler Section, Hotel Franciscan, Albuquerque, N. M. 


SBA eeasceore Ah HIS plan shows a kitchen 
Be 26128 con arrangement including 
: bake shop, service pantry, dish- 

oof x lecep washing pantry and main serv- 
; mm “Gee ree ice, cook’s tables and heaters. 
ae 
“ee; 


" 


mee Store rooms and storage re- 
STAIN FOTCHEN ‘3 frigerators are detached from 
bss ae Ven aes this acu Tee sere is two- 
way, right hand service goin 
Lee BARES rf a oe | to the coffee shop and the left 
Popeye ie eae ja hand service going to the main 
dining room and banquet room. 


The Kitchen of the Hotel 

Franciscan was planned and 

equipped by the PICK- 
BARTH Companies. 


PROLOrD 


In very large hotels separate room service pantries 
are maintained on each floor for this purpose, but 
this is not a necessity in a hotel of less than 500 
rooms. Separate closets and heaters for this service 
are almost a necessity to keep a check on what is 
delivered and returned to avoid possible theft. 

We will now consider briefly the arrangement 
and facilities of each of the various departments. 


Ranges and Broilers 


The most important part of the cooking equip- 
ment is naturally the range, and a wide variation oc- 
curs as to the preferences on this piece of equipment. 
Only a few years back nothing was used except a 
coal range in 4-foot sections with a fire and oven 
in each section. In recent years the convenience of 
gas has entirely revolutionized this condition, and 
nearly every kitchen today is supplied with gas 
ranges. 

A gas range will do anything that a coal range 
can do, and is cleaner and more desirable in every 
way. It can be made suitably hot in much less 
time and it is also possible to heat any portion for a 
short time only. With intelligent use it can be 
made almost as economical as a coal range. For 
heavy constant duty, the type of range with a solid 
top seems to answer general requirements best. If 
desired, it is possible to have one or more of the 
open top ranges or steel plates supplied in the length 
of the range battery, enabling the user to have the 
short order features together with the more eco- 
nomical closed top features side by side. 


SHEE RSV aleCeE 


PLANNING 345 


Hotel Wausau, Wausau, Wis. 


Some sections of the country have found oil prac- 
tical for fuel, especially where crude oil may be ob- 
tained at a very few cents per gallon. 

For gas, coal and oil ranges, etc., the size and 
location of flues is extremely important. This is too 
complicated a matter to discuss here, but should al- 
ways be taken up with the kitchen engineer to in- 
sure satisfactory operation. 

With the development of large power stations 
throughout the country electric ranges are coming 


Kitchen of the Hotel Jamestown, Jamestown, NY: 


346 HOTEUSP LAN MING AND OU Dri rinN Gc 


Kitchen Floor Plans of the 


=) S an example of high grade food service on a huge scale, the Palmer House 


oe “ 1 kitchens are famous all over the world. The organization of such facilities 

j 1 Lil if ay is such a complicated and delicate task that it brings out many things of a very 

1 swyee cuantna room | Lt f interesting nature, even to hotels whose problems are far less difficult to cope 

A or ii 2, | cr" with, The complete plans of the Palmer House Food Service and Preparation 
| ae a departments are therefore shown together on this and the opposite page and will 
- | sh = al merit careful study. Outside of the large scale of all parts of the kitchens, one 
a i - of the most important features to be seen here is the fact that the Preparation 
* SUVER PLATING q 4 and Storage division is organized as a big separate department entirely detached 


ROOM 


| from the regular kitchens—a thing which is only applicable to hotels of immense 
size. 


nal checoens naval 


a 
GARDE MANGt PeepaRationkoont='"™ 


SECOND CooK 


= ] eo 
Orrics 


MAtN Kite # &N 


oa 
Sravice PANTe 
Sa os oS ig “ 


Oe Ns 
“18 Corre a 
© Detancaat Cantey 
Oy rela Mee } 


te HE Main Kitchen of the Palmer House serves the two Main Dining Rooms—the Empire Room (400 

seats) and the Victorian Room (200 seats) which are served from different sides of the kitchen. 
Each service department has its own preparation rom directly behind it, with ample refrigerator facilities 
in every part of the kitchen. The dishwashing room is sufficiently separated from the kitchen proper 
to eliminate noise and disturbance. This kitchen and all others in the hotel are of large size for the 


dining rooms they serve and are so planned to provide for the increased demands that are expected for 
years to come, 


WORK YaRae 


rd ( 
HO mi sca cata caninet 
8 BREAD BAKE SHOP Hh — 
: = 
: ih 8 i | 
i i tes H fel | 
¥ 2 | 
dear | 3 j 
agus ahs Par) bet | 
Frour Room o 
el 
2 


PAWAUA RACK 


Omuicaveseen 
RAPRGeRATOR 


smenvine “ 
| Bunk, Ocive & PICKLE 
| Rerriorraton 


Cant Space 


emer see f Mais 
rs poet 30s 
a 


HIS Preparation and 
Storage Division is on a 
separate floor and serves all of 
the kitchens in the hotel. It 
contains two large Bake Shops, 
one for bread and another for 
pastry, as well as a big Ice 
Cream Room and a Candy 
Maker’s Department. There 
are immense storage refriger- 
ators divided into numerous 
sections for handling different 
food stuffs, and a large butcher 
shop similarly divided. A store 
PTT Ph room for case goods, bottled 
HTN goods and other supplies com- 


ee === a pletes the department. 


GENERAL 


STORAGE REFRIGERATOR 
SERVICE VESTIBULE, 


STORAGE 


POTATOL 


PYSTER, 


| Repriae 2 : b norndroe§ Rerriazy 2 . i 
a BEPRIGERATHR By 


HOO; Dee Ssh ey y Chme Pe DCA INO TENG G 


Palmer House, Chicago 


HE equipment of the Palmer 

House kitchens 1s of such ex- 
traordinary character that it deserves 
particular mention. As may be seen 
from the photographs on pages 353- 
355 it is made almost entirely of 
heavy gauge Monel Metal and repre- 
sents about the most permanent, as 
well as the most beautiful, quality 
that money can buy, and an indica- 
tion of the tremendous size of the 
kitchen may be gained from the fact 
that over 136,000 pounds of Monel 


oo00000 


Oo 


Metal were used. Practically all of 
the equipment was of special design 
because of the size and character of 
the kitchens and the majority of the 
equipment was built by The PICK- 
BARTH Companies, as was also the 
case with the equipment for the Ho- 
tel Stevens, Chicago (see pages 320- 
331) which is of a much similar 
character. 


poott * 


h 


HE Palmer 
House Lunch- 
room is a multiple 
horseshoe lunch 
counter, seating 
200 people. As 
may be seen from 
the illustration on 
page 390, the 
counter itself is of 
a special type and 

has) no (center. 
Societioa counter equipment 
but is served over 
a grill arrange- 
ment opening from 
the kitchen. The 
lunchroom kitchen 
is a complete unit 
although it adjoins 
the kitchen of the 
main cafe. 


ae 
fF Hor Srevice 


apts plan shows the special Private 
Dining Room Kitchen which serves 
small banquets and parties. The prepa- 
ration is done in the main kitchen as 
this kitchen is equipped only for serv- 
ing. Dishes are sent to the main dish- 
washing pantry by means of a subveyor. 


GLASS WASHING PANTRY 


sganne 


tip & OIG 


Dish WaAsHiNG PANTRY 


0p "cg J #4 


Soe 


BANQUET SERVICE KITCHEN 


EAA PAA 


| paged Banquet Service Kitchen is of most exceptional 
capacity and contains a complete preparation kitchen 
as well as service facilities and a big dishwashing pan- 
try. Notice the simplicity of the arrangement and the 
wide, clear aisles which permit the quick movement of 
heavy waiter traffic. The capacity of this kitchen is rated 
as 5,000 meals per hour. 


MENS’ CAFE KITCHEN 
B 


MENS CAPE 


HE Chicago Room Kitchen 

is shown in the above plan 
adjoining the lunch room kitchen. 
It is a complete kitchen by itself 
but is connected by service eleva- 
tors with the main kitchen and 
the preparation kitchen. The 
dining room it serves seats 400 
people and does a very large din- 
ner and luncheon business, both 
a la carte and table d’hote. The 
kitchen is compact in size and de- 
signed for quick and efficient serv- 
ice and it has the rather surpris- 
ing capacity of 600 meals per 
hour without pressure. 


The complete equipping of the Palmer 
House Kitchens was handled by the 
engineers of the PICK-BARTH  Com- 
panies, including the manufacturing of 
the large majority of the products used. 


Holabird & Roche, 
Architects 


348 HOTEL PLANNING AND OUTFITTING 


Hotel Book-Cadillac, Detroit, Mich. 


more and more into de- 
mand, These ranges usu- 
ally have at least four 
separate heat controls 
for the top and two for 
the oven, each control 
being capable of three 
different heats. This 
gives absolute heat con- 
trol at all times, which 
may be rapidly changed 
as occasion requires, and 
it is considered by many 
the finest cooking range 
that can be made. In or- 
der for the cost of opera- 
tion to compare favora- 
bly with gas it is neces- 
sary that the current cost 
be not over 2 cents per 


Cleveland, O. 


Hotel Allerton, 


Hotel Sheraton, High Point, N. C. 


panies in the principal 
cities to induce custom- 
ers to install this type of 
equipment. 

Broilers are generally 
built for gas, with now 
and then a preference 
for charcoal and, as is 
the case with ranges, 
there are many installa- 
tions of electric broilers. 
Many broilers are sup- 
plied with heating ovens 
above, further utilizing 
the heat of the burners 
below. Adjacent to these 
broilers must be a short- 
order box with all raw 
foods prepared ready for 
immediate use. A large 


kilowatt as compared with gas at $1 per 1,000. Such 
5 ~~ 
power rates are trequently offered by the large com- 


hotel should be furnished with at least two broilers, 


one to be used for fish and the other for meats. 


reamee 


Typical Range Broiler and 


i : 
RATTLE oa! 


Poeomua CRanaes Cianery Ovem 


This plan shows a small department with one broiler, three sec- 
tions of range, a stock kettle and a vegetable steamer. It indicates 
the usual requirements of the kitchen for a dining room with a 
seating capacity of from 70 to 150 persons serving 400 to 700 meals 
per day. The 9 ft. cooking top on the ranges together with the 
three ovens underneath the top provides ample space on which to 
prepare the daily menu. The stock preparation work and all the 
vegetable and meat steaming process can be done with the kettle 
and steamer which relieves the ranges of this work. 


Tanorpy Over, 


The ranges, broiler and vegetable cooking division, shown in this 
cut, indicate a preparation battery used in restaurants with several 
hundred seats. It will take care of the Main Dining Room require- 
ments as well as Coffee Shop and Banquet Room service. Separate 
broiler for fish and steak work are shown, together with three units 
or 9 ft. of range top with ovens below for the fry cook and five 
sections or 15 ft. of range top with five ovens for the second cook 
and vegetable cook. The stock kettles consist of 40-gallon, 50-gallon 
and 60-gallon sizes and a three compartment steam cooker for 
steaming vegetables and meats. These relieve the work on the 
ranges and produce many savory articles of food through the 
medium of steam cooking. 


Vegetable Cooking Sections 


QRBO| 


Vise? ee 


Reoart Ovens, foatrNaca 


lal 
Se Ge 


This arrangement of multi-broilers, ranges, kettles and steamers 
represents the kind of large installation used in hotels of from 600 
to 1,000-room or more capacity. The broiler chef has a battery of 
broilers for fish, chicken and meat broiling adjacent to which the 
fry cooks have their ranges with small broiler or salamander in the 
shelves for au gratin work as well as platter heaters built into the 
range shelves proper. Second cooks and vegetable cooks have their 
separate and independent bank of ranges and this division enables 
each man to perform his work with the least amount of confusion 
and interference. Vegetable compartment steamers, stock and soup 
kettles, puree machines and potato mashers are placed in the vege- 
table room in the rear of the service line so that the work of food 
preparation does not interfere with the labor of serving. Refrigera- 
tors in this room supply ample storage for cooked and uncooked 
vegetables and provide a holdover storage for later requirements. 


The entire range and 
broiler section, including 
the steam kettles and 
Steamers in the rear, 
should be located under 
a special hood with care- 
fully graduated openings 
in a perfectly balanced 
ventilating system to in- 
sure a uniform change of 
air at all points and to 
remove food odors. This 
is also necessary because 
otherwise the intense 
heat of the ranges be- 
comes unbearable, and it 
is impossible to keep peo- 
ple working in front of 


PeOLOUD os ee ReVeleGy were brAgN CN lo N.G 


Hotel Mayflower, New York. 


349 


Cooks’ tables should 
be provided in front of 
the line of ranges for the 
convenience of the chefs. 
These generally are 36 
inches wide and should 
be placed about 48 inches 
in front of the ranges. 
For this purpose metal 
top tables are the best, 
both as to permanence 
and sanitation. Such 
tables may be made of 
either steel or monel 
metal and preferably 
should be constructed 
with rolled edgex Sec- 
tional maple top tables 


‘Gece: Hotel Roosevelt, New Orleans, La. Bee eecorie demand bes 


There should be fire- cause of their lower 
proofing around and beneath all ranges and broilers cost, but are less desirable than metal and, in the 
in accordance with local fire law requirements. end, less economical. 


Typical Vegetable Preparation Divisions of Various Sizes 


veo paeptAmis Pesce Vee Sin 
STRAMER 


The behind-the-scene work for the prep- 
aration Department of a hotel kitchen re- 
quires certain machines and fixtures to 
accomplish its work as illustrated in the 
accompanying cuts. These are generally 
segregated in a small room or section 


near the steamers and kettles. 


A small kitchen generally will need an arrangement, such as shown 

above, comprised of a 6 ft. vegetable table, a small vegetable peeling 

machine and a two-compartment vegetable sink with either one or 

two drainboards. The fact that a saving of about 20% in vegetables 

can be had by peeling with a machine indicates that this labor- 

saving device would pay for its investment in a short time besides 
saving tedious hours of hand peeling. 


Veo. Bin Tape 


VEG PQEP TAGLE 


The plan at the left shows 
a department practically 


et lle et a the same in character as The larger kitchens quite often require double lineups to take care 
the above, but larger in of the requirements demanded of the preparation room and two or 

size. The larger size po- more vegetable peeling machines with larger washing and soaking 

test elaitaeces tato peeling machine with sinks, together with suitable bin tables and work tables for the 
—=— more preparation tables preparation of the vegetables, meet. their needs. Quite often in 
and washing sinks permits larger installations refrigerators are installed in the vegetable rooms 


. to refrigerate the prepared but uncooked vegetables. Hand and 
a Faster a a tea for power operated machines for cutting, cubing and slicing vegetables, 
restaurants 0 fair erase e in various forms and shapes, are installed on the work tables and 
capacity. in addition to saving many hours of hand labor turn out a more 


uniform production. 


350 HOTEL PLANNING 

In the same line as the cooks’ tables and sometimes 
built into them are the steam tables and bain maries, 
and in front are the dish heaters over which the food 
is served to the waiters. One or more sinks, either in 
the line of ranges or nearby must be provided to 
save steps for the chef and cooks. Over the top of 
the cooks’ tables and either securely anchored to the 
ceiling or mounted on the cooks’ table is the sauce 
pan rack to accommodate all pots and pans not in use. 


Vegetable Preparation Section 


The next consideration is the preparation of the 
food for cooking, and modern ingenuity has in- 
vented machines which have to a great extent done 
away with the heavy, tedious labor of the kitchen, 
for which it was so difficult to obtain help. 

All vegetables are washed and peeled in elec- 
trically operated peeling machines, which, in addi- 
tion to saving labor, effect a great saving in food. 
In the preparation of meats, electrically driven chop- 
ping and grinding machines are considered a neces- 
sity. Similarly, slaw cutters, vegetable slicers and 
other attachments are made for the various kitchen 
machines which materially assist in solving the labor 
problem. Electric mixing machines are extremely 
useful. 

No less consideration must be given to the regu- 
lar equipment, such as tables, sinks, meat blocks and 
benches. Tables, as has been said, may be either 
with wood or metal tops, preferably the latter. 
Where wood tops are used they should be of sec- 
tional maple construction, either three or four inches 
thick. Such a table, if properly made, is very du- 
rable ; water will not warp it and heat will not check 


AND (OO Tier een G 


it. The top may be used as a cutting board without 
an intervening wooden block. However, although 
the original expense of the high grade metal table is 
greater, the satisfaction and life of such equipment 
more than make it pay to make this selection at the 
start. Sinks should be plentiful and only heavy 
gauge metal sinks will answer for the hard and 
rough usage a kitchen demands. The better type 
of sinks are of welded construction, galvanized after 
fabrication. Where the maximum of durability and 
appearance is desired, monel metal is used instead 
of galvanized steel. 


Vegetable Cooking 


We now come to the important department of 
cooking the food, its preparation after being cooked 
and facilities for keeping it in condition. 

Steam should be utilized wherever it is available. 
Steam cookers, stock kettles, steam heated steam 
tables, urns and dish heaters all save space and 
money, So valuable an asset is steam, that it is 
often provided by a separate boiler for this purpose, 
operated either by coal or gas. 

Vegetable steamers are of two types, open and 
sectional. Open steamers allow a great deal of 
vapor to escape into the room and are generally 
inconvenient. Their use has given way to the closed 
type with two or more compartments sealed from 
each other by water traps so as to make it possible 
to cook different articles in the various sections 
without mingling of flavors or odors. One three- 
section steamer has a capacity equal to two sections 
of range and does the work much more quickly and 
perfectly. Potatoes are made mealy and white by 


Cold service forms an important part of every kitchen the year 
around and the three plans illustrated show the fixture require- 
ments of this department. Oyster service in the Fall and Winter 
months require an oyster bar of slate or stone construction, pro- 
vided with icing compartments for the oysters and equipped with 
cracked ice bins for the service setup on the front side. Cold plate 
counters and counter refrigerators are designed to give real cold 
service even in the hottest months of the year. Adjacent prepara- 
tion counter and dish storage shelving provide complete working 
and service equipment for the waiters. At the rear of the service 


SOv/1TER Par Covm Prave Cre 


This cold service division is appropriate for a fairly good sized 
kitchen and includes a storage refrigerator in addition to generally 
enlarged facilities. 


The plan at the left shows the 
type of simple cold service di- 
vision usually provided in a 
kitchen of small size. 


Typical Cold Service Division of Various Sizes 


lineup storage refrigerators and work tables are arranged at con- 
venient points for the service. From this department cold meats, 
vegetables, relishes, etc., are served from the refrigerated counter 
and storage ice boxes. 

As the menu increases in variety the pantry must increase to 
meet its demands which means providing separate departments for 
oyster service, cold meat service and garde manger service. In all 
three plans shown labor-saving devices such as meat slicing ma- 
chines, bread slicers, toasting machines, oyster stewing kettles, etc., 
are essential to proper operation. 


ig 


This large plan shows a subdivided department with separate sec- 
tions for sea food, garde manger and cold meats. It is a typical 
kitchen of very large capacity. 


PEOnO 


Cold Service Counter, 


this method, as they have no chance to become water 
soaked. The latest improved type of sectional 
steamer has a body of heavy boiler plate steel 
electrically welded together and an automatic steam 
inlet valve which opens as the door is closed 
and closes as the door is opened. The steaming 
baskets rest upon a slide which is automatically 
pulled forward when the door is opened. These 
two features eliminate the danger to the operator 
of scalding from the steam. It also is much lighter 
and easier to erect than its cast iron predecessor. 

Stock kettles, made of aluminum, cast iron, re- 
tinned or block tin lined copper, nickel or monel 
metal, are essential. Soup stock to be the best must 
be cooked slowly and the top of one section of range 
would otherwise be required for this purpose in any 
kitchen feeding 1,500 a day. Steam roasters are 
also popular. All of these fixtures have double 
walls forming a steam jacket designed to operate at 
a pressure of from 35 to 50 pounds. A large faucet 
is connected by a pipe to an opening in the bottom 
of the kettle and the entire fixture is mounted on a 
heavy stand. 

All steam fixtures should, if possible, be placed 
under a central canopy which is connected by ducts 
to the ventilating system. This canopy should be 


fitted with gutters pitching to one point where a 
pipe takes away the condensation. 


It also should 


Cold Service, Edgewater Beach Hotel, Chicago 


Sere Rav 1eCek 


PELFAN NON <G 


Palmer House, Chicago 


be fitted with abundant lights which serve the double 
purpose of assisting the cooks in their work and 
calling attention to any collection of dirt so plainly 
that it will be removed before it can fall into the 
food. All steam kettles and steamers should be 
placed in a drip pan, which is in reality a shallow 
deep sink with a waste connection at the center or 
one end and so installed as to pitch toward the 
drain. Swinging water arms must be placed over 
the soup kettles. The vents of kettles and steamers 
should if possible be connected to a separate flue 
leading out of the building and should have a bleeder 
pipe at the lowest point in the vent line. 


Cold Service Stations 


Two of the most popular and profitable stations 
in the kitchen are the garde manger and salad coun- 
ters, which should be located adjacent to each other 
and in front of ample service refrigerators. The 
salad counter should have plenty of table space back 
of it to:enable multiple orders to be prepared in 
advance and placed in the refrigerators ready for 
service. The counters themselves should be refrig- 
erated to insure cold plates for this service. The 
garde manger or cold meat counter is supplied from 
a preparation room in which are located meat chop- 
pers, sinks, meat grinders, meat blocks, cutting 
benches and work tables. 


(Continued on page 364) 


Butcher Shop, Ritz Towers, New York 


35m BMVOVME, Ly Pls AWN NTN G> (AWN, D 50) Ue) Pasir taNeG 


Coffee Shop Kitchen, Edgewater Beach Hotel, Chicago 


Pe 6 kn peAp Rae tis Rol eC EONS 3 


53 


pore 


General View of Main Kitchen, Palmer House, Chicago 


Range and Broiler Section, Palmer House, Chicago 


354 BOT ERD PALsALNe NeISN GG? CAaN GD Ou cle huleomen hen Ge 


Banquet Dishwashing Room, Palmer House, Chicago Lunchroom Service Counters, Palmer House, Chicago 


Pal Ccko-§ beaohad hima bel Core E NUS 355 


Breakfast Pantry, Palmer House 


Bare 


ee 


ae os oe es 


Griddle, Waffle and Toaster, Palmer House Chicago Room Kitchen, Palmer House 


Yee 


Butcher ‘Shop, Palmer House 


csc ST ‘ 


oe TAM EASON os GO 


Electric Ovens, Palmer House Ice Cream Room, Palmer House 


Go 
(ay 
ON 


HOT EL PaLACN NeLN- Ge AND, Or Ur ie bel ate relate Ge 


Main Kitchen, Mayflower Hotel, Washington, D. C. 


Banquet Kitchen, Mayflower Hotel, Range and Broiler Division, Mayflower Hotel, 
Washington, D. C. Washington, D. C. 


Pal Cak@on bo Ag hl tH tein e i Cah wENe Ss ‘S5en 


Main Kitchen, Range and Broiler Section, Hotel Bismarck, Chicago 


A : 2 
= Se 


Coffee Shop Kitchen, Hotel Bismarck Coffee Shop Lunch Counter, Hotel Bismarck 


358 HO RE Ls (Pol ASN NUIEN G2] CAGN Di @aUe ie Bele Dalal NG 


serena 


an 
Club 


# 


— <. 


Women’s Dining Room Kitchen, Union League Club 


Banquet Kitchen, Union League 


Two Views of the Grill Kitchen, Union League Club, Chicago 


Pat GlKe Ab ARR plu kd i Sad WG MOMS hI 


359 


Ei 


Main Kitchen, Grd Céllese: Philadelphen iP eh 


A Adina: Views 


Employees’ Cafeteria 


360 HOPE Le? PALA NaN TSN GesAEN, Dk Osi Fon iis duane 


Another View of the Kitchen of the Standard Club, Chicago 


Palcr kee Beste Hee kl le Colle he Nes 


Main Kitchen, Hotel Duluth, Duluth, Minn. 


Seas 


Main Kitchen. The Concourse Plaza, New York 


362 HOUPE Ly SPeLFAGNGNe DIN, GAIN De ON Cee pemate Nia 


Kitchen of the Arlington Hotel, Hot Springs, Ark. 


HIS kitchen was laid out in a somewhat 

irregular shaped room, but all depart- 
ments of the kitchen including store rooms, 
storage refrigerators and bake shop are in 
the same kitchen area. Service is two-ways, 
but all service goes out in the upper left 
end corner of the plan, and takes care of 
the grill room (150 seats), main dining 
room (600 seats) and the ballroom (1,000 
seats). 


WoT LAT? 


fi reay Tage 


CMECREES STAND 


f/ he 
? 4 ‘Cates ere ée oy 
<2 


i : 


| y WS 


ner wacaee 


Thaw Tae 


Puare weemet 


AA 


Deeiee Tae 


Peay murwre Pare manne 


Tass Dew Mane 


pee ware Pawence amr 


ons Beowetes 


so pereng 


vance twee bawcey © 


taper 


The Kitchens of the 
Arlington Hotel were 
tlanned and equipped 
by the PICK-BARTH 
Companies. 


Pal Cok — bese Rede re Kel Con ESN es 262 


Kitchen of the Hotel Retlaw, Fond du Lac, Wis. 


HIS kitchen is a small compact kitchen to give minimum service to 
a dining room (350 seats) and coffee shop (100 seats). The store 
room and storage refrigerators are detached from the kitchen plan. The 
equipment is sturdy, practical and of good appearance. 
es i 


Ls 


The kitchens and food 
service departments of 
the Hotel Retlaw were 
planned and equipped 
by the PICK-BARTH 
Companies. 


cD 
ATTCHEN S rive 


PanTRy Crk 


a0 DISHES 


TABLE 


Cser ve TAGE 
rs 
LAM ERS 


p,7, 
Gf 
: J, 3 


Seaving SHELF 5 
Birocr # 
BencH 2 


Martin Tullgren & 
Sons, Architects 


Cooxs TAGLE 


: econ Over 2 


a 


——— 
Se coe é 
a 


obs be Bes 


Sivem 


any aa 


364 


The oyster bar adjoins the cold meat counter and 
should be provided with a top with openings above 
a space where barrels or cans are placed to collect 
the empty shells. An ice box back of the counter 
should be metal lined and have a series of metal trays 
to carry the opened clams and oysters ready to serve. 
The front of the counter is an insulated crushed ice 
box with a lift cover. A container for unopened 
oysters and a small sink are also necessities. 


Breakfast and Coffee Pantry, and Pastry 


and Ice Cream Service 


The pantry counters and pastry counters also be- 
long together, and from here are served all varieties 
of pastry, ice cream, hot drinks and cold drinks. 
Here, too, are prepared the breakfast services of 
toast and eggs, hot cakes and waffles. The equip- 
ment necessary in addition to serving counters are 
ample ice cream cabinets, 
coffee urns and breakfast 
grill and sometimes a 
soda fountain. The 
coffee urns should be 
supported on a metal top 
stand with an enclosed 
cup warmer below. 

It would be impossible 
to give too much atten- 
tion to coffee and coffee 
making equipment as 
there is many a hotel 
which can trace a large 
share of its restaurants’ 
success to this single 
item. In times past the 
finest urn equipment 
consisted of highly de- 
veloped two- or three- 
urn batteries, but of re- 
cent years the combination urn has forged steadily 
to the front in efficiency and popularity. The new 
Petersen” Combination Urn is now unquestionably 
the leading coffee maker of this kind now on the 
market. 

The construction of the ice cream cabinet should 


Service Refrigerators, Hotel Half Moon, Coney Island, 
Wusy? 


Service Refrigerators, Hotel Mayflower, Washington, D. C. 


HOTEL (PoaleAONNUEN Gr AUN D2 OCU ie al eed Lane G 


et 


Franklin, Philadelphia 


Service Refrigerators, Hotel Benj. 


be suitable for mechan- 
ical refrigeration. The 
walls should be of metal, 
and the covers also of 
heavy metal insulated 
and made in sections. 


Refri gerators 


The storage refrigera- 
tor can scarcely be made 
too large. Expense may 
limit ‘their size, but it 
should never cause their 
quality to be slighted. 
Their size will be goy- 
erned by the location and 
the facility for speedy 
and frequent deliveries. 

The structure of the 
box depends upon indi- 
vidual conditions and preferences. When the lease 
is long or the proprietor owns the building, nothing 
is better than cork and cement construction. This 
consists of an interior wall of a double layer of 2- 
inch cork-board laid in cork cement so as to break all 
joints. This is coated on both sides with Portland 
cement. The interior finish should be either cement 
(preferably nonporous) or tile. Galvanized steel 
may also be used. This construction, however, is 
generally used only in the large storage refrigerators 
and in connection with mechanical refrigeration. 

The most common construction is the sectional 
wood refrigerator which can be taken down and put 
up again if the occasion requires. The best insula- 
tion in these cooling rooms is compressed cork- 
board ; ground cork and mineral wool are used only 
in the cheaper boxes. Walls should be at least 
6 inches in thickness and consist of two thicknesses 
of lumber, four thicknesses of insulating paper and 
4 inches of corkboard. Spruce forms the best lum- 
ber for interiors, except for the floor, which should 
be of oak. Ash or oak, painted or varnished, are 
generally used for exteriors. The boxes are usually 
lined with galvanized steel. 

Refrigeration is based upon air circulation. To 
insure dry interiors, flues in which the warm air can 
rise and the cold air fall must be a part of any 


HeOTORD 


interior system and furthermore, supplies must not 
be so placed as to interfere with this circulation. 
Chambers or coils should never be used for food 
storage. All doors should be kept tightly closed at 
all times; to insure this storage and service boxes 
must have heavy hardware and heavy hinges which 
will not bend out of shape. Doors should be over- 
lapping, with gaskets under the closing edge, and 
all entrance doors fitted with self closing door 
checks. Overhead cooling chambers are more effi- 
cient and should be used where practical. 

According to the size of the place, two or more 
service boxes should be conveniently placed in the 
main kitchen. These boxes range in size from 4 feet 
long to many feet in length and have service doors 
opening directly to the shelves. Galvanized iron lined 
boxes are the standard type, although there are bet- 
ter grades. Care should be used to make sure that all 
shelving is easily removable for cleaning purposes. 
There should be as many boxes as there are separate 
departments in the kitchen. It is unwise to let the 
chef, baker and pantry man try to operate from the 
same refrigerator. These boxes, to avoid clumsi- 
ness, are sometimes made with thinner walls but 
these should never be reduced to less than 4 inches, 
and economy will again demand the insulation to be 
sheet cork, 

In many installations the main storage refrig- 
erators only are built of cork and concrete and the 
service boxes are of the portable variety with wood 
exteriors and interiors. No consideration should be 
given to any refrigerator that is not insulated with 
sheet corkboard and of sufficient thickness to insure 
low temperatures. 

Especially in large kitchens there may be a need 


SobreRe V2 beCae 


Pol APN ON LONG 


Store Room, Palmer House, Chicago 


for special types of refrigerators which need un- 
usual refrigeration and construction. In any event, 
a competent refrigeration engineer is essential to a 
successful result. 

Very little consideration is given today to refrig- 
eration by means of ice, as it is far more economical 
and vastly more clean to use artificial refrigera- 
tion. Ammonia and carbon-dioxide and sulphur 
dioxide plants are all common and each has its ad- 
vantages. These machines are rated on their capac- 
ity to produce ice in a twenty-four hour a day run, 
but as a machine is generally operated only about 
sixteen or eighteen hours out of the twenty-four, 
many of too small a tonnage have been installed. 


Plan Showing Storage Rooms and Preparation Divisions 
Detached from the Main Kitchen 


@ 9 & 


fel 
S44 fooo| 4 
d a 


SA ee 


= 
| 
| 


> 
‘e 


—— ese 
f Shtuves 
® 2 | 


Tasce 


5) 


Often the architectural plan of the 
hotel does not provide sufficient 
space for Service Kitchen, Store 
Rooms and Preparation Rooms to 
be a part of the main kitchen. In 
this case it is necessary to place 
these various departments in 
another part of the building. 


Suecves! } 


b| i} | ———— 
5 | Cauwes Gooos 

y| f Stomace a 

Suecves 


Tate 


Vea Prep Room 


Fisn Paee \\I 


TARE 
some] | 


Suacvas Bins 


Main Storace Room 


Sneuves "Bins 


ice Cream Room 


Tasue 


While this no doubt increases the 
overhead, the increased revenue 
from the rental space of the stores 
and shops designed on the ground 
floor space may more than com- 
pensate for it. A detached unit 
of preparation pantries, store 
rooms and storage refrigerators 1s 
shown on the accompanying plan. 
The butcher shop, fish and poultry 
preparation rooms, as well as 
vegetable preparation room and ice 
cream making department, can be 
successfully operated and taken 
care of with an arrangement sim1- 
lar to that illustrated. Although 
not so shown on this plan, the 
bake shop is an independent unit 
and therefore may also be de- 
tached from the main kitchen be- 
cause the bakery is usually oper- 
ated in the earlier hours of the 
morning and is not as a rule in- 
cluded in the service of the 
kitchen except in smaller installa- 
tions where the baker or his as- 
sistant acts as pantry man. 


Swevves 


errs 


Cagme 


366 


HOOT EE PcLCANUNGT NG SAN: DOG bet aia Len 1G 


Typical Bake Shops of Various Sizes 


HEREAS in years gone by the hotel operator paid little or no attention to his bakery 
W\ goods, the trend of modern times finds a complete bake shop in nearly every hotel, 
regardless of its size. Depending on outside sources of supply, and frequently figuring that 
the bake shop could not operate economically, the operator often found that his patronage 
was falling away and that the progressive hotel which had its own bakery and was adver- 
tising its bakery goods as products of the house was attracting public attention and patronage. 


ig, a ee SS 


In the above plan (area 432 sq. ft.) we find the es- 
sential requisites of the small but complete bakery. 
Such equipment should consist of a bake oven heated 
by either coal, gas, or electricity, a proof box, gas 
plate, cake and bread mixing machine of eighty-quart 
capacity, pan-washing sink, refrigerator and necessary 
work tables, consisting of a table with bins for flour 
storage and a smooth whitewood or poplar top on 
which the dough can be worked, and landing table in 
front of the oven with a heavy sectional wood top to 
withstand the heat of the bread and cake pans when 
they are removed from the oven, and a marble top 
icing table for pastry work with suitable arrangement 
of drawers for the storage of various ingredients used 
in the pastry work. 


CABINET 


Tasve 


PASTRY d 
BAKE SHOP. S| Fa) 


AixeR 
LANDING Pastry Compr. ea 
| TASLE P =: Sa 
g = 7 
os. 
au I 
i 


Hi TARLE 


i ‘Poa y 
a 


Bk 


= 


Wrage ses trees 


A 
CAO 


: re SN ee 3 4 E80 ee 


2o 
' 
' y aoe 
s Wonk Tasir 
DIVIDER Deven uevan 
| z 
z 
| rr] 
i 3 
\ e 
z 
| F} 
! zr 
1 
o « 
: ry 
q 2 
= 
t 
( 
{ 
' 
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| 
\ 
\ 
| 
ot RS 


This plan (area 768 sq. ft.) illustrates a larger bake 
shop where the ovens are placed side by side but with 
the fronts reversed. This divides the operations with one 
side for pastry baking and the other for bread and 
roll baking. Each side of the room is complete with 
its machines and work tables and permits the perform- 
ance of both divisions of the bake shop without undue 
interference. The pastry shop has its own batter mix- 
ing machines, sinks, kettle for soft pie fillings and cus- 
tards, marble top work tables, icing table and storage 
refrigerator. The bread bakery is complete with its 
power dough mixer, flour bins, automatic flour hoist, 
sifter and weighing hopper; dough divider for rolls 
and bins and work tables. 


In the plan at the left (area 2091 sq. ft.) we 
find a a similar arrangement or division of bread 
shop from pastry shop, but more completely 
equipped with a larger number of machines, 
mixers, kettles and working tables, to permit a 
larger crew of men to work, thus meeting the 
greater demands of the large hotel. Separate 
rooms shown on this layout are oftentimes de- 
sirable to control different air temperatures for 
the better performance of the two departments. 
In connection with the pastry shop the up-to- 
date kitchen has an adjacent room for ice cream 
making. The equipment consisting of a brine 
freezer, ice cream can washing sink, steam ket- 
tles, furnace and work tables with ice cream 
mould cabinet space. Hardening and form cab- 
inet refrigerators are installed in connection with 
this work to hold over the product. 


EeOeOn) 


Bake Shop, Kentwood Arms Hotel, Springfield, Mo. 


In purchasing the machine, the approval of the 
kitchen engineer should be secured as a safeguard 
against inadequate capacity. 


Store Rooms 


Supplies should be received directly into the 
storeroom and move through the various depart- 
ments with as little re-handling as possible. The 
storeroom and storage refrigerator may be located 
either on the same floor as the kitchen or in the 
basement directly beneath the supply entrance, with 
stairs and elevator for handling bulky items. Store- 
rooms should be provided with uniform shelving of 
metal or hardwood. Convenient delivery platforms 
should be provided for cases and barrel goods to 
prevent cluttering up the kitchen or hindering the 
work of other employees when deliveries are made. 
Basements offer ideal locations for heavy storage 
of canned goods and vegetables and storerooms 
should be built for this class of merchandise sepa- 
rate from those necessary for the daily and perish- 
able foods. In the larger hotels special equip- 


ment is frequently installed for facilitating the 
storing and handling of foods—especially in bulk. 
An example of such a department is that of the Pal- 


Bake Shop, Hotel Manchester, Middletown, Ohio 


Seba Re VvaeleC arts 


Pie AaN a Nic LON G 


Bake Shop and Ice Cream Dept., Ritz Towers, New York 
mer House, Chicago, which is shown on page 365. 


The Bake Shop 


Back of or adjacent to the pastry counter is the 
bake shop. As a rule it is divided into two depart- 
ments, one of which is used for making bread, rolls 
and biscuits, while the other prepares the pastries, 
cakes and cookies. The principal fixture, naturally, 
is the bake oven, which may be heated by coal, coke, 
gas or electricity, but should always be supplied with 
tile decks. In recent installations the electric bake 
oven seems to be preferred because of the perfect 
control of temperature and the ease of operation, 
although gas ovens are also very widely used. The 
other essential equipment consists of work tables, 
marble-top bakers’ table, landing table, dough 
trough, candy furnace, tilting pastry kettle, mixing 
machines, proof boxes, sinks and a refrigerator. In 
the larger places a dough mixer is also provided. 

The three model plans shown on the opposite page 
give a good idea of the arrangement for different 
sizes of bake shops and also illustrate the method of 
organizing the department into two separate divi- 
sions for bread and pastry baking. 


Bake Shop, Hotel Mayflower, Washington, lene (Ce 


HOOT El, “PG VASNEN TN: G PAN De OU Trae ea 


Typical Plans of Dishwashing and Silver and 
Glass Washing Pantries 


HE plans shown here represent various types of departments of from small to exceedingly large capacity. 
Plan No. 1 illustrates the most simple and universal form of general dish, silver and glass washing department used 
by a great number of small restaurants, lunch rooms and cafeterias throughout the country. The machine shown is 
a single rack type machine, wherein one rack of dishes is washed at each operation and the maximum capacity is from three 
to four thousand pieces per hour. The separate sink set into the table is used as a silver and glass washing sink and for 
general utility purposes. 


Plan No. 2 shows the double department having each one of its units suitably increased in size and capacity. Both 
machines are of the automatic conveyor type, one machine for glass washing and one machine for dish and silver washing, 
together with a two compartment sink for silverware and general utility purposes. These machines have a capacity of about 
six to seven thousand dishes per hour and two thousand glasses per hour. 


In Plan No. 3 we have a large dishwashing department with separate departments for glass washing and silver clean- 
ing. A large dishwashing machine is used with automatic conveyor type belt, using either racks or the belt itself for con- 
veying dishes. It has a capacity of from twelve to fifteen thousand pieces per hour and, in order to handle this tremendous 
volume, several swilling or scrapping stations are included as shown on the plan. In Plan No. 3 we have a separate room 
for the cleaning and polishing of silverware with buffing machine, burnishing machine and storage cabinets. 


The planning of dishwashing pantries is one of the most exacting and vital parts of kitchen engineering, and there have 
been hundreds of instances where a poorly planned installation has literally ruined the operation of the entire kitchen. The 
problem is difficult enough to handle in regular shaped spaces, such as illustrated here, but it is frequently the case that 
an irregularly shaped room must be used, which adds many complications. Even in the case of a small and simple depart- 
ment a trained kitchen engineer is indispensable. 


Ss EE 
SrHEr_ve 


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te gigi este esa "ales 

- eo (ra a at best Poe Ont Fg nae nee rae et 

pees pele cin Rae Le RC ae eee Le eee er pe 


Plan No, 1 
Plan No. 2 
Simple dishwashing pantry with rack-type ma- 

chine. Maximum capacity about 3000 to 4000 Double machine department—one machine for glass 
pieces per hour. washing. Both machines of the automatic conveyor type, 
with separate sink for silver washing. Maximum ca- 
pacity about 6000 to 7000 dishes and 2000 glasses per 
hour from the machines (silverware sinks extra). Both 

machines can be used for dishes if necessary. 


GLASS WASHING 


Buyer g Pe. sHéER 
Sote0Ge Tame 


JA HARA 
SL VER ROOM 


CLEAN GLASS TABLE 
Soturyion Jars 
Ow FABLE 


;OZOH] Dis ¢ SiLveR WASHING 


Snr 


Swit. Broce 


CLEAN Oiser 


CABINET 


Sorteéo OisyH Jaere 


Onsen MlAsrin F 
CT ACHINE 


Plan No. 3 


Dating Sink 


| 


A large dishwashing department with automatic conveyor type machine. _ Maxi- 
mum capacity 12,000 to 15,000 pieces per hour. There are separate sections of 
glass washing and silver cleaning. 


PROROmL 


Dishwashing Pantry 


The dishwashing department is 
a subject of considerable discus- 
sion and there is wide variation in 
its treatment. Great care has to 
be exercised in planning this pan- 
try, especially where several din- 
ing rooms are to be centrally 
served. A typical complete out- 
fit will include one or more large 
dishwashing machines for han- 
dling china and hollowware and a 
small machine for glassware only. 
Soaking sinks and silver and 
glass sinks should also be pro- 
vided as well as the machine. 
These units must be built into a 
pantry consisting of a set of tables 
in the form of a hollow square 
preferably accessible from all 
sides. When space does not permit this, the ma- 
chines are generally lined up along a wall with the 
tables extending from each end and returning at 
right angles to the dishwashers. 

There are several standard makes of dishwashers 
on the market, all of which belong to the forced 
spray variety. The dishes are packed in racks or 


— 


Hotel Bismarck, Chicago 


S ER Vel CoE 


Silver Cleaning Room, Wade Park 
Manor, Cleveland, O. 


PLANNING 369 


lest 


Hotel Ft. Armstrong, Rock Island, Ill. 


placed upon conveyors which are 
carried through the machine in 
such a way that first soapy water 
and then rinse water is thrown 
over them by means of centrifugal 
pumps. Nearly all of the larger 
machines either move the dish 
rack through on a chain conveyor 
or else carry the dishes through 
the machine on a conveyor belt. 
The best machines have copper 
or monel jackets mounted upon 
heavy tanks. Some carry pairs of 
centrifugal pumps to force the 
water through revolving spray 
arms while others have stationary 
slots to throw the water on the 
dishes from all directions. 

The dishwasher is no more 1m- 
portant than the tables which sur- 
round it—without them, the ma- 
chine alone would be useless. Their shape and ar- 
rangement constitutes one of the very most ticklish 
engineering problems in the whole kitchen. An 
unskillful arrangement will often reduce the ma- 
chine’s output so seriously as to tie up the operation 
of the whole kitchen and in addition may cause very 
excessive labor costs (see page 308). The tables 


Hotel Loraine, Madison, Wis. 


379 


MOTE Pala NE NA NEG 


AUN De OU Tiel NS G 


Main Kitchen, Sheridan Plaza Hotel, Chicago 


themselves are in reality shallow sinks with sides 
about three inches deep. These tables are all pitched 
to drain perfectly, the clean table draining back into 
dishwasher and the soiled table draining away from 
it. The soiled table is provided with scraping blocks 
fitted to holes in the table, beneath which are placed 
garbage cans or a garbage chute. In this latter in- 
stance it carries the garbage to a raking pit where 
water is removed and any lost silver is recovered 
after which the garbage may be put in cans to be 
stored in a refrigerator till removed or incinerated. 
The tables, whether made of monel metal or 
iron, should be at least fourteen gauge metal with 
strut braces beneath and mounted on a substantial 
iron pipe stand. Shelves beneath the tables are 
utilized for holding dish racks when not in use and 
the clean tables usually have metal shelves above to 
hold the stacks of clean china, silverware or glass- 
ware. 

Many large hotels find it profitable to have the 
dishwashing pantry for the entire number of dining 
rooms centrally located and to convey the dishes to 
and from this pantry by belt conveyers carrying 
metal dish baskets. This serves the double purpose 
of creating less confusion in the kitchen by mini- 
mizing the number of bus boys, and also is far more 
economical from a labor standpoint than would be 
the case with a separate dish pantry located in each 
room, A general exception to this rule is that a sep- 
arate dish pantry for banquet or lunchroom dishes 
should be maintained, so that the dishes may be kept 
in suitable dish heaters especially for that purpose 
and not mingled with the tableware of the main 
dining room, 


Adjacent to the dish pantry should be the silver 
cleaning room, surrounded by wire mesh partitions 
and supplied with large burnishing machine, sinks 
and tables, as well as cabinets generally made of 
metal and provided with locks for safeguarding this 
valuable supply. By proper care silver is now kept 
with all its original lustre as long as the plating lasts. 


Grill Kitchens 


The service of food from a grill kitchen opening 
into the dining room is a special problem which 
should be approached with great care and foresight 
as there are many serious troubles which can arise 
if the matter is not expertly handled. At best, the 
space is more cramped than is at all normal in a 
kitchen, and the arrangement must therefore be 
worked out with extreme skill to give absolute as- 
surance that the cooking facilities are really sufficient 
to handle the load placed upon them during their 
busiest periods of service. Naturally it is essentiai 
to have any unsightly or noisy departments segre- 
gated from the open kitchen, but this must be done 
without endangering the rapidity of service in any 
way and without causing congestion at any points. 
Perhaps the best kind of an arrangement is the type 
shown on page 371, where the grill kitchen is de- 
signed only for a limited amount of preparation, 
with the main preparation and general service 
coming from the main kitchen. 

In view of the delicate nature of the problem, we 
certainly recommend the consulting of an experi- 
enced kitchen engineer at the earliest possible stage 
in the planning. 


Ge/_t Room 


H hoki TABLE) STEAM TABLE, JOCNTABLE 
REF RUG) SINT 


Grill Kitchen 
of the Standard Club 
Chicago, IIl. 


HIS Grill Room Kitchen illustrates a type 

of service used in nearly all men’s clubs 
and in a great many hotels throughout the 
country. The grill kitchen being entirely 
open to the public vision requires that the 
equipment be constructed of the very highest 
grade of material and workmanship. All the 
equipment in this kitchen is designed for food 
service only, and the main preparation work 
is done in the main kitchen and brought up 
to this kitchen for serving. 


‘ 


The kitchens of the Standard 

Club were completely planned and 

equipped by the PICK-BARTH 
Companies. 


Albert Kahn, Architect 


2 HOTEL # LA NONIWN Go AN DOU ter ieee 


Typical Banquet Service Kitchens 


ANQUET service may be carried on either from the main kitchen or a special banquet service depart- 

ment depending upon the size of the hotel and at times upon peculiar conditions. Small hotels, in serving 
from the main kitchen, often require only a small pantry for the banquet room, and even this may be omitted 
where the latter is adjacent to the main kitchen. The two plans here show Banquet service kitchens of small and 
large capacity and may be considered fairly representative types. As the banquet service is uniform in its courses, 
large storage space is necessary for quantity storage and set ups when the moment of service arrives. Hot Bain 
Maries and hot service tables where quick set ups can be 
made with plenty of aisle space for waiters to circulate 
around the tables are essential. A properly designed 
kitchen, adequate refrigerator space with shelves spaced 
closely together to hold a great number of cold plate set ups 
together with coffee urns of large capacity and stations to 
set up ice creams and desserts complete the requirements of 
this service. In connection with the removal of soiled 
dishes it is necessary to design extra large dish tables 
and racks to hold the dishes until after the service is 
through, as it would be impossible to wash and place the 
chinaware back in operation during the banquet service. 
Many installations include automatic dish subveying ma- 
chines which quickly and efficiently remove the dishes from 
the banquet serving kitchen to a dish washing pantry below. 


TASL 9 SME 


Rereicreator 


BRP Pa SF A a 
Panrey Serv. | = Hor Top SERMICE panel 
. Taste 4 F te gh 


Casey, 34K 


<a 
aaa | Bia 


Small Banquet Service Kitchen, size 19 ft. 
by 42 ft. or an area of 798 sq. ft. Serving 
capacity, 300-400 persons. 


Tray Stano 


Bm har ane ere: 


REFRIGERATED Counrtta. 


Tievaton 


Ccruvatrors 


Large Banquet Service Kitchen, size 18 ft. by 88 ft. or an area of 
1,584 sq. ft. Serving capacity, 1,000-1,200 persons. 


To Ettvatoes 


Typical Room Service 


Departments 


SRoom Suavict Tamrec/ 


Room Service requirements vary even more than does the Banquet Service. In the 
smaller houses often only a telephone operator is required to receive the orders from 
the rooms and the service is usually performed by the regular Dining Room waiters. 
In the larger hotels special room service waiters are employed who work under the 
directions of a captain who has charge of the department. In the larger hotels the 
room service requirements take the form of suitable tables and set ups for the room 
service plate heaters, condiments, refrigerators, ice bins, linen cabinets and special 
service heaters as shown in the accompanying cuts. 
The three plans shown here show departments located 
adjacent to the kitchen, and represent a wide range in 
capacity. 


Small Room Service depart- 
ment for a hotel of about 150 
rooms. Area 175 sq. ft. 


To kitcuen 


To kitewtn 


Toe k +t En 


To ELev.4 Coenioon 


ice Varta Sink 


Disu Teves £Durtts oe Sink 


Medium sized depart- 
ment for a hotel of 
about 500 rooms. Area 


Large Room Service Department such as used in hotels of 1,000 rooms and up. 
400 sq. ft. Area 925 sq. ft. 


PO TOeD 


Banquet Service Kitchen, Palmer House, Chicago 


Banquet Service Kitchens 


The banquet service kitchen should consist pri- 
marily of table space with suitable refrigerators and 
hot service tables to insure proper service. This 
room should be provided with a battery of urns, a 
large refrigerator and facilities for washing the 
dishes or for conveying them to the main dish 
pantry. All available wall and floor space should be 
utilized for shelving and tables. The tables them- 
selves should be supplied with wide shelves beneath 
and in many cases should be heated by steam coils. 
Some of the larger hotels also include broilers and 
ranges, although this depends much upon the 
banquet menu. For smaller places this is not 
deemed essential, and the entire food preparation 1s 
completed in the main kitchen. 


Banquet Kitchen, Hotel Benj. Franklin, Philadelphia, Pa. 


S- BeRo Ven Cc se 


PLANNING 


soos isa aaabne 
Qneeans 
yaaees) 


: 
. 


td: 


Garbage Disposal 


One of the most difficult problems to solve is the 
sanitary and satisfactory disposal of garbage. As 
described in connection with the dish pantry, a gar- 
bage chute leading to a raking pit adjacent to a 
garbage freezer serves the double purpose of sal- 
vaging lost silver and immediately removing all of 
the odors connected with food refuse from the dish 
tables from the kitchen. However, this is only 
possible where a basement or sub-basement is lo- 
cated beneath the dish pantry and relatively close to 
freight elevators. If chutes are used, it should be 
made possible to flush them thoroughly with live 
steam and hot water to keep them in a sanitary con- 
dition. Where this is not possible, it becomes neces- 
sary to find some other means for garbage dis- 


Room Service, Sheridan Plaza Hotel, Chicago 


374 


posal, and in addition to the garbage from the 
dish tables there is refuse from the pantries, poul- 
try rooms, garde manger counter and bake shop, 
etc., which amounts to a considerable quantity in 
the course of a day. Incineration is one of the 
most rapid and satisfactory means of handling this 
garbage and is generally accomplished by an in- 
cinerator located apart from all other equipment 
with just enough gas burners to supply a flame for 
igniting the garbage. Owing to the amount of 
grease which is always present, the heat from burn- 
ing garbage is terrific, and it is necessary to have a 
separate flue leading to the highest point of the 
building and thoroughly insulated from any other 
part of the structure. Where these precautions 
have not been taken, disastrous fires have resulted, 
and if the pipe from the incinerator to the flue is 
not made very short and of very heavy material no 
amount of covering will protect it or surrounding 
articles from the heat and the flue will very quickly 
burn out. In the larger hotels this incinerator is 
built in the form of a brick oven entirely encased 
with 6 inches or more of fire brick, and this acts as 
an added protection against the heat. 


Steam Requirements 


Much argument has arisen over the relative horse- 
power required for the operation of various pieces 
of equipment in kitchens, and, owing to the fact that 
they are not all used at the same time and that radia- 
tion is extremely different in different locations, it 
is impossible to do otherwise than approximate the 
capacity that is required. In figuring the horse- 
power of boilers these figures may be assumed to 
be as near the code as possible: a 30-gallon jacket- 
kettle, a 30-gallon coffee urn, 70 lineal feet of en- 
closed or open 34-inch pipe or one open jet such as 
used in sectional steamers are each approximately 
equivalent to one horsepower. The minimum aver- 
age of steam pressure which should be considered at 
each fixture should be 35 pounds. 

To show how this works out in individual cases, 
let us refer you to the small model kitchen shown 


HO TE Ll.) 2 EAGN NENG, GAN DS Ofer er te NEG 


on page 338. Here the actual requirement if all 
the fixtures were operating at once would be some- 
what in excess of 7 horsepower. As these fixtures 
are seldom all used at the same time, nor at their 
full capacity, a boiler of 4% to 5 horsepower will 
be sufficient. Figured by the same method, the 
model kitchen on page 340, with a maximum re- 
quirement of 12 horsepower would need an 8 to Io 
horsepower boiler, and the large model kitchen on 
page 343 with 25 horsepower total consumption 
should have a 15-20 horsepower boiler. 

These figures are given only for general informa- 
tion, however, and the only safe way to handle this 
rather complex problem is to consult a capable 
kitchen engineer. 


Hot Water Supply 


One of the features the importance of which is 
often under-estimated by contractors and owners in 
the equipping of a hotel is the amount of hot water 
which will be required. Where all the equipment is 
heated by high-pressure steam it is possible to re- 
duce the capacity of the hot water boiler, due to the 
fact that steam operates with great rapidity and it 
is even possible to admit cold water to steam tables, 
coffee urns, etc., and still have it heated with suff- 
cient rapidity not to retard the operation of the 
kitchen as a whole. Places where hot water is 
especially needed and used in large quantities are 
the dishwashing pantry, silver-cleaning pantry, pot 
sinks, open bain maries and stock kettles. The 
minimum size of a hot water boiler for a 500-room 
hotel should be 1,500 gallons, and if the use of the 
dining room is above the average this should be in- 
creased to 2,000. The absence of an adequate hot 
water supply has caused more dissatisfaction with 
dishwashing and other cleaning machines than any 
other one factor, and whereas the larger boiler re- 
quires a little additional expense at the start, it is 
money well spent in the end. 

It should be understood that for satisfactory op- 
eration, hot water should be delivered in the kitchen 
at a temperature of not less than 180° F. 


SUI 


Mittin 


Beet WARMER 


PLAN AT BASEMENT FL @e 


TRAY ie 


2Beon£R Tage 


DONS TAGE Ts rape 
RANGED 


hea 


Plan of the Kitchen of the Pfister Hotel, Milwaukee, Wis. (See following page) 


This kitchen plan shows service only and does not include store rooms or bake shop nor the vegetable preparation departments complete. 


This 


kitchen is in the basement and the service to the dining rooms and coffee shop upstairs is up a double flight of stairs from the center of the kitchen. 


199 


AVANCE 2D NEI A gat 


SUES 


USN 34g 


AHP Deedes 


Kitchen of the Pfister Hotel, Milwaukee, Wis. 


ae 
; 
: 
3 
; 


Kitchen of the Pfister Hotel, Milwaukee, Wis. 


376 


Perhaps it will be helpful here to note that in the 
small model kitchen shown on page 338, the hot 
water supply should be provided by a boiler of about 
750 gallons per hour capacity, while the model 
kitchens on pages 340 and 343 would need 1,500 
gallons and from 2,000 to 2,500 gallons per hour 
respectively. 


Gas and Electric Requirements 


As this is a matter which varies very greatly ac- 
cording to many kinds of factors, it should be fig- 
ured upon for the individual job with the advice of 
the kitchen engineer. For a general understanding 
of the methods by which these two things are fig- 
ured, refer to the discussion of the three model 
kitchens on pages 338, 340 and 343. 


Drainage 

The drainage for a kitchen should be given care- 
ful attention. The entire system should be run 
through a grease trap before entering the main 
sewer, and individual water-cooled grease traps 
should be provided for the dishwashing machines 
and pot sinks. Particular attention should be paid 
to the water from the vegetable peelers on account 
of the large amount of sediment from this machine. 
The strainer usually provided with the equipment 
will remove a large portion of the coarser peelings, 
but this drain should have a short run and should 
be given a very good pitch until it reaches the main 
sewer where there will be sufficient flow at all times 
to keep it from clogging. 


Floors, Walls and Ceilings 


It is necessary that the kitchen floor and walls 
should receive a word of mention. The flooring 


HO OTE, 2 Bean Net NEG 


AUN:D OUT ELTT LNG 


most generally liked is of red quarry tile separated 
by 34 inch binder strips. Terrazo is also desirable. 
Cement floors are undesirable for various reasons. 
Tile or white enamel brick walls are best, with 
painted hard plaster a second choice. The floor 
should be arranged to permit thorough flushing, and 
should be provided with drains at intervals to secure 
easy and quick drainage. 

The question of floor reinforcement and of heat 
insulation of either walls or floors is one which fre- 
quently demands attention but it is not necessary 
to discuss it here as it is a matter which the engineer 
will bring up when necessary. 

As to ceiling heights, 18 feet is about the ideal con- 
dition and as low as 14 feet is practical. Lower ceil- 
ings are less desirable and cause various complica- 
tions. Architects will do well to secure the kitchen 
engineer’s advice before deciding on this point. 


Lighting and Ventilation 


Natural lighting is always desirable and some- 
times local laws make it compulsory. Kitchen win- 
dows should have at least four feet clearance be- 
neath the window apron. 

No matter how small the room, the removal of 
air should be figured in an accurate manner, and 
fans of suitable size with ducts and vents properly 
located should be provided to insure clean, whole- 
some air at all times. In crowded city locations this 
often entails considerable expense, but without it 
any kitchen is a failure. Natural ventilation is fine, 
but any kitchen requires some assistance to remove 
the heat and fumes as fast as they are created. This 
is a case where the kitchen specialist and the ven- 
tilating engineer must both collaborate with the 


architect to bring about the desired conditions. 
(Continued on page 387) 


ee 
Main Kitchen, Hotel Ritz-Carlton, Boston, Mass. 


VoARN: ORAL T GOHCR! NOS sa 


REE sari cs 


Range Division, Hotel Fountain Square, Cincinnati, O. 


Priya 


RetRERE no 


Pantry Division, Hotel Fountain Square, Cincinnati, O. 


378 HO TE.) PL AYN NAIZN: G: SAN ID SOs ie Po ep Gs 


= 
een ee 


Main Kitchen, Hotel King Cotton, Greensboro, N. C. 


ee 


Main Kitchen, Hotel Sir Walter Raleigh, Raleigh, N. C. 


ce 


VEACN NS Rol Hoe ow Bs 379 


Cold Service Division, Lake Shore Athletic Club, Chicago 


380 HO: TBe be (Buns ASNON Ne Gr © ASN Dey Oiler epee eee LN 


-. 
O. 


a} 


Kitchen, Hotel Sinton, Cincinnati, 


Kitchen, Hotel George Washington, Jacksonville, Fla. 


Van RP OPH bois 381 


Besar 857% 


Morton House, Grand Rapids, Mich. 


382 BH Oct EL Poi A UNENGIEN Go tAIN DO Ui y Poe ie lei 


ase 


Kitchen, Atlanta Athletic Club, Atlanta, Ga. 


Kitchen, Hotel Don Ce-Sar, Pass-a-Grille, Fla. 


VAN Kelle Caio AN oS 282 


BiB: 


Coffee Shop, Hotel Fort Shelby, Detroit, Mich. 


ORE al es si 


Hotel Fort Shelby, Detroit, Mich. 


ae oe 


Kitchen, 


NOUW:.Gs AUN DoS OA ead oes 


384 HOTEL PLAN 


Coffee Shop, Hotel Park View, Venice, Fla. 


\. sv Stays 


FOOD SERVICE PLANNING 385 


‘Main Kitchen, Illinois Women’s Athletic Club, Chicago 


HOTEL PLANNIN G AND OUT Ei TT NvG 


Three Typical Lunch Room Plans 


¢ " = ERE we have the orthodox single 
TABLES $ CHAICS 5 : EL counter arrangement, with table 


es Sl RO cen sos service such as is found in hundreds 

<< SUN amLOrs, nf small Ree A coffee shop ha 

this wou e likely to serve about 

S oO <3 g AIT CHEN 125 meals per hour during the rush 


2k VNCH ico a Gases Aaca 24048 ; periods, which is less than the maxi- 


Ree AREA 


: mum for a lunchroom, due to the 

Se ORO RSAOVeRe) a large number of tables. * The kitchen 
air \] TEAMTABLE TABLE iz is small for the room and would have 

ddSii0e Cavopy to draw upon the main kitchen for 


supplies and some preparation. 


ee —— _ | — ioe 6 
=r 1 yS 
NI ===] 4 NS ee He R 
| X\ ys 7, 
ae de gs Sill 8H 3 
Ire § Ihe $e 
ue R Rye Saws hl Bt 
39 ee 7a [ Wel > nN 8 bt 
2 XC 8 "pect (8 : oe 
| 3 = Vet Go q iS 
ee = oobe >) = g 
os : S X| > 2 
ae Spee 
Oo @) Sy 
O} | ‘NO 
a) ON I he 
S Oo} } : \ JO see 
O HG e) 
aq oN [Lt |¥o 
ae ce fl | iQ fe e 
OU vain : 
ON by if ¢ NO > 
9 a 
EVN CO] SNES EOS ea g 
NA 3 me 3 Se — ° 
coo kw A 8S Q 
Rs te 7 
ONE TAS Fess TM 
OTS Er a NiO%% Oa | LAs 
Sy} OK 3 | Oo fs Ory 
" [oe]|§ Glee 
O}} iia Mo oP SE RESI sisals 
Acks Of} spe io ee 4 el, PE 
, | ; ) te 
NM—SN]s ON gals NJo AAT 5 oR RO cae 
CO é O | G NS} O wie > ose] 
™ 14 O TtROD | 
% Q i 
At OFS Oe ik 
hf VOOR ES << boeiiye 
ees ; SH i\s 
dXD ie a 
4 
ND 


Fig. 2 


Fig. 2. This horseshoe counter arrange- 
ment is another common type. With the 
proportion of table seating capacity that ex- 
ists, the room would serve around 275 per- 
sons per hour. 


Fig. 3. The multiple horseshoe arrange- 
ment without tables is a type much in favor 
in newer installations. Its serving capacity 
is high—500 to 600 per hour—as all service 
is at the counter. 


For both these lunchrooms, the kitchen 
area is smaller than generally desirable and 
therefore would necessitate reinforcement 
from the main kitchens and storerooms. 


FOOD 


Hotel Lunch Rooms 


As may be seen from the three model plans on 
page 386, there are three general types of lunchroom 
arrangement—the single counter, the horseshoe and 
the multiple horseshoe counters. Which of these 
should be used depends first upon the size and shape 
of the room and second, on the type of service to 
be given. 


Assuming that the room has already been allotted, 
the first move is to decide whether tables are desired 
as well as counter service. Formerly most hotel 
lunchrooms provided both. Of late years, however, 
many of the highest class houses, among which the 
Palmer House and the Hotel Sherman in Chicago 
are examples, have eliminated tables in favor of 
greater counter capacity and simpler service opera- 
tion. It is quite largely an individual problem, but 
from the standpoint of quick service and lower cost 
of operation the use of the counter alone seems best, 
and the only thing against it would be the possibility 
of prejudice on the part of patrons against eating at 
anything but a table. 


In the actual planning of the lunchroom, the first 
thing to fix upon is the size and location of the 
kitchen. (As has been said in the previous chapter, 
the kitchen area should be 334%4% to 50% as large 
as the lunchroom proper and should be located im- 
mediately adjoining it.) Having decided upon this, 
the engineer can proceed to lay out the counter ar- 
rangement in such a way as to afford the waiters 


Se RIV LsCsE 


PLANNING 387 
easy access to the kitchen, both for ordering and 
securing food, and for disposing of soiled dishes. 


If the room is a narrow one, the single counter 
arrangement running along one wall of the room 
(see Fig. 1, page 386) is just about the only thing 
that can be worked out. In larger or wider rooms, 
you have the opportunity to use the horseshoe type 
counter (Fig. 2, page 386), or the multiple horseshoe 
or irregular type of layout shown in Fig. 3, page 
386. This latter kind of counter arrangement is 
more recent than the other two and is coming into 
increasing use because of the very efficient waiter 
operation it permits, and also because it frequently 
makes it possible to get a larger counter seating 
capacity in a given room. For this reason irregular 
shaped counters which are a variation of the above 
also are sometimes used in very small rooms instead 
of the straight single counter. 

Let us describe briefly the arrangement of a 
lunchroom, assuming that the plan is of the conven- 
tional single counter type. The rear of the counter 
should be built to serve as a pantry counter, con- 
taining tilting bins for sugar, crackers and hard 
rolls; shelves with dish boxes, divided drawers for 
spoons, forks and knives, and pie cabinets with 
spring screen doors accommodating full tins of pies 
cut and ready to serve. These should be divided into 
stations with a duplication every twenty feet where 
long counters occur. 

In some of the larger lunch rooms various sta- 
tions are laid out to specialize in different kinds of 
food. In the East we find oyster counters where 


™ 


Old Town Coffee Shop, Hotel Sherman, Chicago 


358 HOTEL PLANNING AND OUTFITTING 


Coftee Shop and Kitchen, Webster Hall, Pittsburgh, Pa. 


HIS plan shows a 100 seat coffee shop 
with a horseshoe lunch counter and 
marion <i eA ge dish service with complete short order serv- 

- ice kitchen in the rear of the room. All 
preparation work is done in the main kitchen 
and placed in this lunch room kitchen for 
service. The kitchen here gives the general 
effect of a grill, which is particularly appro- 
priate for a hotel like Webster Hall, which 
caters to men. Both the kitchen and the 
service equipment exhibit splendid appearance 
without the use of fancy or excessively ex- 
pensive equipment. 


The kitchens and food service de- 

partments of Webster Hall were 

planned and equipped by the 
PICK-BARTH Companies. 


Searing /0e 


DOOD 


A Wisse 


TAaae9 


[A] 


Henry Hornbostel, Architect 


fa OsO-D 


S 


Hotel Chieftain, Council Bluffs, Ia. 


oysters and clams are opened in front of the cus- 
tomer and either served on the half-shell or made 
into stews. We also find small soda fountains built 
into the rear of lunch counters. Naturally each res- 
taurant has to have its peculiar equipment to take 
care of these conditions, but they do not form a part 
of the standard lunchroom equipment and will not 
be given major consideration here. 

The end of the front counter towards the entrance 
is generally for the cashier and is made in the form 
of a quarter circle to enclose the counters. From 
the end of this fixture to the kitchen wall is a con- 
tinuous service pantry consisting of back counters, 
pastry cases, display cabinets, glass shelves, ice pans, 
refrigerators, combination coolers, urns, dish 
heaters, warmers and a special menu board. All 
of these fixtures are for food which is ready to 
serve. 

Back counters are built with the exposed exteriors 
to match the front counter. A uniform width of 
two feet is required in order that it may line up 
with other fixtures requiring this width and a uni- 
form height of three feet is now standard for these 
same units. Sanitary construction on 8 inch legs is 
the safest, but many prefer to have the fixtures go to 


Hotel Liberty, Cleburne, Tex. 


Soh Revo wd Gar 


Peels tA INN NG 


Hotel Benjamin Franklin, Philadelphia, Pa. 


the floor, in which case a marble or glass base 1s 
provided. 

All portions of the back counter should be en- 
closed and it should have recurring series of tilting 
bins, deep drawers, and parts enclosed with sliding 
doors or hinged doors as storage space for bread, 
dry cereals, linen, china and many other items con- 
stantly needed. Provision must also be made here 
for cooled drinking water. The back counter should 
be well finished and arranged to be kept in order 
easily. The top surface should be the same height 
as the main counter top. On the back counter rest 
pastry cases, display shelves and stands, fruit coolers 
and various similar fixtures. 

At the end of the series of counters the kitchen 
wall may be provided with a slide, through which 
all service from the kitchen is obtained, thus elimi- 
nating the necessity for the waiters going into the 
kitchen at all during service hours. This, however, 
necessarily requires a rather noisy operation as each 
waiter has to step up to this slide and shout his 
order to the chefs who are back of the partition 
and a waiter does not generally repeat any of these 
orders in too low a tone. Many hotels object to 
this and provide doors into the kitchen, entirely 


Hotel Pfister, Milwaukee, Wis. 


oor 


HOT BL so GAIN NaN, Ga AGN as Uiles Nee Da eINA Gy 


Lunch Room of the Palmer House, Chicago 


doing away with service through the kitchen wall. 

Very few hotel lunchrooms consider it essential 
to carve meat, fry chops or roast meat in the lunch 
room proper. This is more or less a fad which has 
complicated ventilation problems and caters to some 
special feature, such as waffles, wheat cakes or roast 
fowl. The hotel lunchroom means more than one 
specialty item; it means that nearly any article of 
food which a man may desire may be obtained, prop- 
erly prepared. It thus caters to the broadest possible 
class of trade. A reputation for serving everything 
in a first-class manner rarely needs window spe- 
cialty in order to secure a capacity business. 

Stools should be two feet apart center to center 
in order to give each patron sufficient elbow room. 


* 


Hotel Ft. Meigs, Toledo, O. 


When the high counters are used, a foot rest is 
fastened to the counter. Often a back is provided 
for the stools and each seat is upholstered. Four- 
chair tables of the 30x48 inch or 36x36 inch size 
may be used for coffee shop service, two-chair tables 
may measure 30x30 inches. Tables should never be 
set too close together; 42 inches is the minimum 
space required between 30x48 inch tables and 48 
inches is much better. 

Where the room becomes wider you can then pro- 
vide a horseshoe lunch counter through the center 
and a series of tables on both sides and surrounding 
the counter, or can adopt the multiple horseshoe ar- 
rangement with or without table service. The nar- 
rowest room which can properly be operated as a 


Hotel Redmont, Birmingham, Ala. 


‘ 
t 


MLOLOCD SebheRey slaC Ea bi ANON EN AG 391 


Lunch Room, Hotel Mayfair, St. Louis, Mo. 


horseshoe lunchroom would be, including a center 
counter, approximately 19 or 20 feet wide. This 
allows a 4 foot aisle space on each side of the room, 
two lunch counters of approximately 2 feet each 
and a space for center counter and serving aisles 
Gi por S feet more. 

As to the lunch counter itself, there are two dif- 
ferent styles now in use. One is the standard 
counter 36 inches high and 22 to 24 inches wide, 
with an 8 or I0 inch overhang. The other is a low 
counter of table height, used with a low stool. This 
latter is a new development that is very well thought 
of and may be seen in the photograph of the Palmer 
House Lunchroom on page 390. Lunch counters 
may be had in wood, metal or tile construction the 


ae 
panels are made in an endless variety of effects by 
the use of tile, enameled steel, glass, and other mate- 


latter two of which are much preferable. 


rials. Tops are generally either glass or rubber 
tile. Wood is not desirable for counter tops be- 
cause it is too easily damaged, and marble also is 
frowned upon as it is too absorbent. Whether the 
counter is mounted on sanitary legs or a closed base 
is an individual problem, although the former is 
most popular. 

The lunchroom kitchen differs from that of the 
ordinary dining room in several details, but most 
of them are not important enough to discuss here. 
Special mention, however, should be given the Short 
Order Range. Lunchrooms have a great demand for 


Lunch Room and Kitchen of the Hotel Loraine, Madison, Wis. 


g2 HOT EL, (PLAIN Nel NG 


ACN) D> OCU Par TbeNeG 


EGR: He erEH © 
tk 5a Mee 
bibdate Sead 


Graybar Savarin Restaurant, New York 


short orders of all kinds, so in addition to the 
broilers which will take care of chops, steaks, fish, 
lobsters, etc., a cake griddle and waffle iron are essen- 
tial. Often a toasting grill is put under the cake 
griddle and the entire fixture is mounted on a heavy 
stand with back and ends enclosed, thus making a 
special range unit. This kind of fixture is very use- 
ful because it takes so little space and is so con- 
venient. In certain sections of the country there is 
a tendency to put the short order range in with the 
back counter equipment. We do not advocate this 
except in rare instances as it has few if any advan- 
tages and has many drawbacks among which ven- 
tilating and sanitation are quite serious. 


The Hotel Cafeteria 


In considering a cafeteria for hotel purposes, it 
should be understood at the outset that in order to 
secure the advantages of self-service operation, the 
room should seat at least 200 and preferably 250. 
Smaller cafeterias are used but as a commercial 
proposition they are not as efficient as the large ones. 

The space needed, as told in the previous chapter 
is about 15 square feet per seat for the cafeteria 
proper, with 3314% to 50% additional space for 
the kitchen. 

As to shape, the more nearly the cafeteria 
room approaches a perfect square, the better. Never 


Kitchen of the Graybar Savarin Restaurant, New York 


PSO ORD Ris bE Revel Cr. PEL cA N Nv LN: G 


Plan of a Typical Small Cafeteria 


i-—) —— 
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Taaie Too , 3 J “Vegeraace Sinn 


Sinn! Burner “Beouta ances 


“Oi SH WASHER 
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AIT CHEN 


REFRIGERATOR 5 


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Srewee Sii0e 


Sreant Taace OOS 


‘° 
RD DISPLAY Oven tee Oorrt ene 


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SALAD Paw 
OrspLar SHELF 


SBEBeB kD Wee BB 


SON Be FO 
OLOLOTOROLOLOMOLOLO, 
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Seating Capacity, 160. Dining room and service space is 74 ft. by 35% ft., or an area of 
2,590 sq. ft. (16.2 sq. ft. per seat). Kitchen space is 18 ft. by 52 ft., or an area of 936 sq. 
ft., which is 36% as large as the cafeteria area. This cafeteria is small in seating capacity 
but is typical in arrangement for single counter service. The cafeteria counter is 46 ft. 
long and therefore has a capacity of 350 to 400 meals per hour and is just about the 
capacity for the number of seats figured on a three time turnover for each seat per hour 


(Np GND Nps] 


Po tp 


with 20% vacancy due to partially filled tables. The kitchen is sufficient in size for all 


necessary work and even in 


cludes a small storeroom 


use a room where the kitchen cannot be located 
directly back of the service counter, as this is the 
only way that efficient coordination of the two may 
be reached. It is also essential to use a room which 
provides a direct entrance to the street, as a hotel 
cafeteria seldom can hope’to succeed without a large 
measure of outside patronage. 

A general rule is to provide about 250 seats per 
service counter and if the seats number 300 or 
more, two service counters are necessary. Guests 
remain an average of 20 minutes at a table, which 
trebles the seating capacity per hour. As a counter 
can serve not over 600 guests per hour, 200 seats 
per counter would answer, but it is better to have 
at least 20% vacant to provide places for parties 
of two or more who are desirous of being seated 
by themselves. 

In the desire to seat several hundred in one cafe- 
teria, the usual rules as to shapes and sizes have 
often been ignored as it is generally a difficult matter 
to control the outlines of a room when the space is 
large. By far the most common multiple arrange- 
ment is a room from 50 to 60 feet in width by from 
150 to 200 feet in length. A complete cafeteria 
service is provided on each side of the room meet- 


ing at the center with an elaborate cold display 
counter serving both lines. 

In the arrangement of room, some general prin- 
ciples always apply. The first is that the counter 
should not be started too close to the entrance. The 
reason for this is that no successful cafeteria is 
able to handle patrons as fast as they arrive during 
the rush hours and they must be provided with a 
space inside the room to stand during this waiting 
period. Another invariable rule is that the greatest 
possible length of the counter should be placed in 
front of the wall separating the dining room and 
kitchen. This enables service slides and doors to 
be arranged conveniently for bringing replenish- 
ments to the counter. The counter should be used 
for service only and is not intended as a place for 
preparation. Even the cutting of cakes and pies 
should be done in the kitchen. Unless the kitchen 
must be far removed, no equipment for preparation 
should be placed back of the counter on the dining 
room side. If it is necessary to have these service 
supply stations because of a remote kitchen, it is 
better to build a service pantry back of the counter, 
fully partitioned from the dining room. 

In order to describe the general arrangement of 


394 HOTEL 
the cafeteria service layout, let us consider a repre- 
sentative case where capacity 1s from 225 to 275 
seats. 

The first question that arises is what arrangement 
and what length of counter are best. The satisfac- 
tory solution must meet two demands, namely: how 
to serve the most people in the shortest possible 
time and how to build up the highest check aver- 
age. The first attempt to answer these questions 
was to increase the length of the counter and of 
each fixture until some counters 125 feet in length 
or over were tried. This was found to be very ex- 
pensive both in the number of help required and in 
the quantity of food needed to make a display. It 
was also discovered that no more people could be 
served in the same time nor could a greater check 
average be maintained after the total length got 
above 75 feet. So today an average length of 75 
to 8o feet is standard for any room seating from 
225 to 275 persons, Lesser lengths have capacities 
nearly proportional to their lineal feet, or in other 
words, if we assume that the maximum capacity of 
any 8o foot counter is 600 people per hour, a 40 
foot counter would serve but 300 in the same time. 
When the seats number more than 300, two separate 
counters are necessary. 

Having settled the length of the counter at about 
75 feet the next questions which arise are the ar- 
rangement and lengths of the respective fixtures. 
All counters have about four departments: salads 
and cold meats; hot meats and vegetables; pastry 
and desserts; ice cream, and cold and hot drinks. 


PLANNING 


ANT DO. UP T8r ot alsin ts 
It has been found that an equal allotment of space to 
each of these four departments nearly approaches 
the ideal, with the steam table possibly getting a 
little more than its share. 

As to the order in which they should appear, there 
are differences of opinion and it is certain that every 
combination of the above can be found in successful 
operation. As a general thing the best arrangement 
would be to place them in the order named in the 
preceding paragraph, with the salads preceding the 
steam table, the pastry following it and the drinks 
served last. 

There are good sound reasons back of this ar- 
rangement. ‘The object of feeding most people per 
hour and building up the highest check average is 
best served in this manner. ‘The slowest service at 
any part of the counter is at the steam table due to 
the carving which must be done there. If the line 
is halted in front of an attractive array of salads, 
many orders will be sold which would not be taken 
later. Nearly all agree that the pastry section should 
follow the steam table and that the ice cream and 
drinks should be last. It really is very bad judg- 
ment to serve the liquids in the middle of the counter 
as disastrous accidents are bound to occur at the 
counter if cups of coffee or tea and glasses of milk 
and water are being carried while other food is 
selected. 

We do not advocate a soda fountain, oyster bar, 
short-order range or other means of preparing any 
food or drink to be used as a part of the counter 
or on the dining room side of the wall back of it. 


Cafeteria, Hotel Tulsa, Tulsa, Okla. 


FO. ODE SS BsRovel OE PLA NEN TING 395 


Cafeteria of the Rice Hotel, Houston, Tex. 


3 cops cafeteria service counter was arranged to conform with the architectural require- 
ments of the roum and as the main kitchen is some distance from the cafeteria service 
counter, auxiliary steam table, bain maries and refrigerators are installed in the back wall 
line up complete to take care of the reserve supply of food. 


The cafeteria of the Rice Hotel was planned and 
equipped by the PICK-BARTH Companies. 


AIC 


J oueuves Ove = i cD a 
i Te eee Se: 


2 SVALRO PAIL 


SLIDE kari 


STRAYS SiLver 


x a me eS 


HO TVE.L 2 PiLeAGNENGD NeG) FAENE DOCU ee ae NEG 


Soda Parlor, Granada Apartments, Brooklyn, N. Y. 


Many have tried them in connection with cafeteria 
service, but not with success. Any preparation of 
orders along the counter delays the line to just that 
extent and one should not lose sight of the fact that 
what is desired is a service counter where the orders 
are ready for the customer. Oysters on the half- 
shell, eggs, and toast may be handled to a limited 
degree, but they should be made ready in the kitchen 
and served through the slides. Most cafeterias do 
a capacity business at noon and consequently all 
short-orders should be eliminated during this meal. 
Breakfasts and suppers, however, offer an oppor- 
tunity for some short-order service. 

The construction of cafeteria counters is prac- 
tically the same as with lunch counters. It is neces- 
sary to understand, however, that such fixtures as 
steam tables, cold pans, refrigerated cabinets, dish 
warmers, etc., should not be built as actual parts 
of the counter itself, as the effect of heat and cold 
on the counter front is undesirable in many ways. 
It is possible to effect a great saving in original cost 


= . 


Post Tavern, Battle Creek, Mich. 


by building all fixtures into the counter, but it is 
so unsatisfactory that it has been abandoned by all 
reputable manufacturers. The proper construction 
is one where the counter is built as a separate unit 
with complete cutouts where hot or cold fixtures 
occur. 


Soda and Soda-Lunch Rooms 


Rooms of this kind are a natural feature for 
hotels and are very popular indeed. They do not 
run at all uniform in character however, and while 
in some cases they are primarily soda fountain 
and candy stores, others will in reality be restaurants 
with a limited menu, with the addition of a soda 
fountain. For this reason it is not practical to 
attempt any great discussion of such rooms from an 
engineering standpoint and we will confine ourselves 
to the showing of three representative plans on page 
397, which are sufficient to show the general method 
of handling different problems of service. 


Allerton House, Chicago 


PPOZORD Rs ors eR Vicky Crbyor bein AL Noni iN G 3 


Three Typical Soda-Lunch Room Plans 


UE to the large variation in the character of Soda 

Rooms, it is not easy to reduce their planning to as 
definite a set of principles as is the case with other kinds 
of eating places. Much depends upon the extent to 
which actual food service is to be provided, and the 
same is true about the selling of candy and pastries. 
Then too, where light lunches are to be served, there 
is always the question as to how much of the serving is 
to be done from the fountain and back bar and how 
much from a separate kitchen or serving pantry. The 
three plans shown here serve to illustrate these varia- 
tions and also give an idea as to the space required for 
rooms of different capacities. 


In the location of the Soda Room in the building plan, 
the attraction of outside patronage by means of a street 
entrance is a vital thing to consider, and while an en- 


Ror sd | 
) aS 8 
| Camay Carey ~~ Coy, 


Cases rane 


—— fountain Lunn —< 


Seon LD, 


TG oO FE a 
b_ 


Plan No. 1. Capacity, 62 seats. Size of room, 19 by 43 feet, 
or an area of 817 sq. ft., arranged for both lobby and _ street 
entrance. Designed mainly for Soda Fountain, hot drink and 
sandwich service, with candy sold only in a small way. The Soda 
Fountain includes a small sink and a small steam table, both built 
into the counter, and, in addition, there is room for a pastry case, 
a twin urn and a sandwich toaster against the wall in place of 
a back bar. Dumb waiters provide for removal of soiled dishes, 
etc., to the floor above or below, and also may be used for receiv- 
ing food or supplies. This plan is typical of hundreds of small 
Soda Rooms used in small hotels with good success. It is not 
elaborate, but contains the necessary features to promote a year- 
around business. 


SoDA LUNCHEON 


Saearivg 200 
Room 47 447° 


aay) 
OROLOE: 


0) 
0 


STEAM TABLE 
Corrac Vens 


FA 


trance to the hotel public rooms is desirable, it is 
secondary in importance to a public entrance and store- 
front. Another thing which demands careful attention 
is the provision of dumb waiters or subveyor to carry 
away soiled dishes and refuse and to bring in clean 
dishes and supplies. Even where a serving pantry is 
available for food preparation this should be considered, 
as it will facilitate service and save both labor and 
space. 


If any considerable amount of light luncheon service 
is to exist, we recommend the partitioning off of a 
separate space for a kitchen, for food preparation on 
the back bar or the fountain causes congestion during 
rush hours and detracts from the appearance of the 
place,—to say nothing of the advantages in sanitation 
and the quality of cooking. 


OLOLOLOTOSO: 


So0a Cen.e 


Dearing 
Roort sonar” 


Sreess 


COOCOGO0O0 


Caner Mase ae 


Plan No. 2. Capacity, 71 seats. Size of room, 30 by 45 feet, or 
an area of 1350 square feet. This room features both light lunch 
service and the selling of candy and pastry specialties. There is 
a good-sized kitchen partitioned off as a separate room, which is 
capable of preparing quite a large variety of dishes. This kitchen 
is further provided with a dumb waiter connecting it with auxiliary 
facilities on another floor. By means of this kitchen, the Soda 
Fountain is confined to the service of cold drinks, etc., thus increas- 
ing its capacity and lessening confusion. Very large display cases 
for confectionery and pastries run along two sides of the room, 
with wall cases permitting excellent display. We consider this a 
most excellent arrangement and one which takes the fullest advan- 
tage of every opportunity to bring in revenue. 


Plan No. 3. Capacity, 200 seats. Size of room, 47 by 47 feet, 
or an area of 2209 sq. ft. This Soda Room illustrates the case 
where there is a large volume of service on a small menu. Here 
the soda fountain and back bar are both used for preparation and 
service of sandwiches and specialties, aided by a small kitchen for 
preparation and dishwashing. This arrangement gives great 
economy of space, and while, as has been said, the food prepara- 
tion behind the counter is not an ideal thing, the smallness of the 
menu and the arrangement of the counter reduce the danger of 
confusion and congestion as far as possible. A good-sized candy 
department is also included. It has been found that this type 
of a room is exceedingly successful in handling large after-theatre 
and luncheon crowds quickly. 


Note: It scarcely needs mention that any soda foun- 
tain installed today should be mechanically refrigerated. 
There are many arrangements available, and_particu- 
larly where a large volume of business is to be done, the 
arrangement should be selected with the aid of a com- 
petent engineer. If large urn batteries, steam tables 
and the like are to be located in the soda room proper, 
the ventilating should receive special attention to pre- 
vent food odors from permeating the room. 


398 HOVT- EG VPyLeACNN-IEN'G ANED: 2 Oneal TaN, 


Soda Parlor, Hotel Ft. Shelby, Detroit, Mich. 


EI OLOLD ip slien Vale Crk) —PalecATN Nel NG 399 


os 


< - 
ee : a is a 
, : > heres es 

. or ee 


Kitchen, D. L. & W. Station Lunch Room, Hoboken, N. J. 


400 HOTEL PLANNING AND OUTFITTING 


A Comparison of Two Typical Qualities of Equipment 


Showing the differences between Heavy Duty and cheapened light weight construction— 
and the resulting effects upon utility and length of life 


14 GUAGE 
GALVANIZED 


Top of water pan made of nickel 
silver stretched over heavy gal- 
vanizediron as illustrated at right. 


Covers of meat pans are made 
of nickel silver or of heavy copper, 
tinned on inside and then heavily | 


Knobs on jar covers are of a non- 
heat conducting composition. 


nickel plated overall. 


Carving board made of seasoned 
close-grained hardwood, at least 7 
8 in. wide. 


Apron is made of heavy galvan- 
ized iron, strongly mveted to the 
framework, assuring an abso- 
lutely rigid construction. Confines i 
heat around the water pan thus 
saving gas. 


Superior quality burners. 


Pipe hangers of heavy band iron 
are riveted to the front and rear 
legs thus acting also as additional 
braces for the frame. 


Legs are of 2 in. by 2 in. angle iron, | 
with wellfinished, sanitary typefeet. Y= 


Fig. 1—Heavy Duty Construction. The_ illustration 
above shows a typical steam table of standard quality. 
It is not a “show piece” but a moderate-priced product 
of sturdy construction, which has proven its depend- 
ability and economy in hundreds of busy restaurant 
kitchens. Its framework is strong and rigid; where 
needed, it is well reinforced and braced. Parts which 
come in contact with water are heavily tinned and plated. 


Top. of water pan made of a s 


VAN Steam Table on Open Stand 


| Jar covers are of heavy weight 
nickel silver. 


Soup tureen made of heavy cop- 
per, tinned on inside and then 
x heavily nickel plated overall. 
= ——= op, > 

ey 

REEL a 

V-shaped braces, running from 
{front to back, reinforce top and 
prevent sagging. 


Water pan is made of extra heavy 
copper, heavily tinned on inside 
to prevent corrosion. 


Table has complete plumbing 
connections both for water supply 
and waste. This lessens the work 
‘of filling and cleaning water pan. 


Shelf is made of heavy galvanized 
A iron formed with a double rein- 
forced edge. 


Shelf rests on reinforcing band 
iron which is riveted to the angle 
iron legs. 


There is ample protection against rust and corrosion. 
Food receptacles and their covers are durable and sani- 
tary. Better steam tables are made by the use of 
monel metal and other high priced materials and such 
improvements are well worth the additional investment, 
but where initial price is a factor, this may be consid- 
ered a satisfactory and economical quality. 


ingle sheet of copper, nickel plated. This is 


poorly braced and very often is not reinforced at all from underneath, allowing 
sagging and early breakdown, with a resultant loss of steam through the openings. 


Covers of meat pans are of light 
weight copper, nickel plated. They 
are very often untinned on inside 
and carelessly made. 


Carving board is often made of 
inferior grades of soft wood, poorly 
machined and too narrow to be 
practical, 


Pipe hangers, extending from top 
do not add to the rigidity of the 
frame. 


Note absence of apron which 
leaves the water pan exposed, caus- 
ing loss of heat, and making con- 
struction much less rigid. Frame 
1s reinforced only by light weight 
band or angle iron braces. 


Legs are of 1% in. by 1% in. angle } so) 


iron, unfinished at bottom. Sn 


Fig. 2—Cheapened Construction. This illustration shows 
how a steam table superficially similar to that in Fig. 1 
may be cheapened in materials and construction—and 
the result. The framework is lighter, with little rigidity 
and poor finish, and there is a general absence of rein- 
forcing and strengthening braces. Parts coming in con- 
tact with water are galvanized instead of tinned and 
plated and there is altogether insufficient protection 
against corrosion and rusting of metal parts through- 


Jar covers are of copper, nickel 
plated, with cheap metal handles 
or knobs. 


Soup tureen made of either por- 
celain enamelled cast iron or tin- 
plate. 


Water pan made of light weight 
copper, not tinned on inside. 


| Plumbing connections for only 
water waste are provided. 


Shelf is made of light weight gal- 
vanized iron formed with only a 
turned edge, Note that the shelf 
does not rest on any reinforcing 
strip of band iron, but is merely 
riveted to the legs, 


out. Food receptacles and accessories are less sanitary, 
convenient and durable. Such a steam table is cheaper, 
of course, but every cent saved is at the expense of 
durability. How poor such economy is can be judged 
by the fact that although Fig. 1 will ordinarily cost about 
25 to 30% more than Fig. 2, it will last from two to 
three times as long at a conservative estimate—and with 
far less cost of maintenance and repair. 


Chapter XX 


Facts Every Hotel Operator Should Know About 
Kitchen Equipment Construction 


Hand in hand with the engineering procedure 
comes the problem of selecting the quality of equip- 
ment to be specified. This is a really basic decision. 
To the architect and hotel operator who has not had 
much previous experience it may be a puzzling one 
to make. Kitchen equipment is complex, its opera- 
tion is technical, grades of quality do not appear to 
be sharply defined and designs and construction are 
not standardized throughout the industry. Yet, in 
spite of these, it is not beyond the layman to form 
a sufficiently clear conception of the subject to solve 
this problem intelligently and with the right view- 
point. 

Let us examine a hotel kitchen and analyze its 
conditions of operation in a simple way. In this 
we may speak principally of the main kitchen, but 
what is said will also apply to lunchrooms, cafe- 
terias and other food service departments as well. 

The main classes of equipment in the kitchen are 
as follows: 

Cooking Appliances (including chiefly Ranges, 
Broilers, Soup Kettles, Vegetable Steamers, Urns, 
Toasters, Cookers and Utensils). 

General Service Equipment (including chiefly, 
Steam Tables, Bain Maries, Dish 
and Silver Heaters, Roll Warm- 
ers, Work Tables, Sinks, Dish 
Tables, Cafeteria Counters, Urn 
Stands, etc.). 

Refrigerated Equipment (in- 
cluding Refrigerators and also 
Ice Cream Cabinets, and Cold 
Service Fixtures). 

Mechanical Equipment (in- 
cluding Dishwashing Machines, 
Peelers, Slicers, Mixing Ma- 
chines, Ice Machines, and other 
mechanical appliances). 

Now, dealing as the kitchen 
does, with preparation of so deli- 
cate a thing as food (in many 
cases coming in actual contact 
with it, and in all cases in close 
proximity), it is an absolute es- 
sential that the equipment should 
permanently retain its original 
cleanliness, sanitation and cook- 
ing qualities. Furthermore, 
kitchen equipment operates un- 
der conditions and methods of 
use which, purely from the stand- 
point of wear and tear, are in- 
tensely severe, and which de- 
mand unusual power of resist- 
ance from every product. 

If you observe the operation 
of a kitchen closely, you will 
come to recognize no less than 
eight kinds of deterioration to 
which the equipment is subjected : 


401 


IGE 


The Improved “Petersen” combina- 
tion urn—the highest development in 
coffee making apparatus. 


Wear and tear due to friction, impact, etc. and 
causing breakage of parts, wearing through or 
denting of surfaces, loss of rigidity and the like. 
Ranges, broilers, work tables, dish tables, sinks, 
storage equipment, and utensils are the main 
sufferers, but all equipment in the kitchen is 
affected. 


Deterioration from Heat—both as found in the 
cases of equipment subjected to direct contact 
with intense heat (such as ranges, broilers, 
ovens, hot plates, toasters, urns, steam tables, 
etc.), and as.found in more moderately heated 
equipment (such as warmers, kettles, steam 
cookers, etc.) where the action of heat contrib- 
utes to other kinds of deterioration. 


Deterioration from Contact with Food involving 
not only cooking receptacles such as utensils, 
kettles, steamers, urns, and steam tables, but 
likewise many appliances such as slicers, chop- 
pers, mixers, and peelers. 


Deterioration from Cleaning Processes—due to 
the action of both chemicals and abrasives. This 
affects utensils, general serv- 
ice equipment, urns, steam 
kettles, and many other 
things. 


5. Deterioration Due to the Ef- 
fects of Atmosphere and 
Moisture—Under this head 
come the numerous kinds of 
corrosion, tarnishing, rust- 
ing, and other deterioration 
affecting most metal and 
wood equipment. 


6. Loss of Sanitary Properties 
—a danger which is nearly 
universal and manifests itself 
in the accumulation of dirt in 
inaccessible places, in the 
wearing-off of tinning, gal- 
vanizing, or plating, in the 
absorption of grease or dirt 
into metal or wood surfaces, 
and in numerous other ways. 


7. Mechanical Wear—that is, 
the wear which occurs in 
mechanical parts as a result 
of their constant operation 
(as found in machinery, 
power devices, sliding and 
hinged doors, etc.). 

8. Loss of Useful Properties— 
by which is meant such 
things, for example, as the 
loss of refrigerating effi- 
ciency due to the refriger- 
ator becoming not air tight. 


HOTEL 


PLANNIN GUAND OFC Tore rN iG 


Five Standard ‘Types of Construction 
Used for General Service Equipment 


All Monel Metal 


Construction 


This is the king of all kitchen ia oe 
ment. Practically every part is made 
of monel metal, which has proven itself 
the most desirable material for kitchen 
purposes from every standpoint. Such 
equipment as this is almost everlasting 
and may be relied upon to retain its 
original serviceability and appearance 
throughout the life of the uinhee class 
hotel structure. Its original cost is high, 
but where the hotel operator is able to 
make such an investment, there is no 
doubt as to its ultimate economy. 


This may be considered the moderate priced standard. It is 

made with all exposed facings of high grade Wellsville steel. 

Tops and working surfaces may be either monel metal or heavy 

gauge steel. The trim may either be monel metal (shown 
above), or polished steel (illustrated below). 


Blue-Black Steel with Monel, 
Nickel Silver or Steel Trim 


Within the limits of good practical con- 
struction there are several different types 
of equipment from which to choose. 
As made by the John Van Range Com- 
pany, the manufacturing division of the 
Albert Pick-Barth Companies, all are 
built according to the best heavy duty 
standard, but differ according to the ma- 
terials used and also in some refinements and finish. The 
five main kinds of construction are shown here, and in 
addition to cooks’ tables and warmers, apply to steam tables, 
urn stands, roll warmers, pantry counters, cold service coun- 
ters and many other similar items of equipment, 


Porcelain Enameled Steel 
with Monel or Nickel 


Silver Trim 


Many of the finest hotel kitchens have 
adopted this kind of construction, and it 
surely would be hard to find one which 
will give a more handsome effect. The 
outside facings are made of porcelain 
enameled steel. Tops and working sur- 
faces are made of monel metal or heavy 
steel. The trim may be either polished 
steel or monel metal. Although the equip- 
ment is somewhat less costly than the all- 
monel type, its fundamental construction 
is of the heaviest kind, and there are 
present all of the poses refinements of 
nish. 


Galvanized Steel with Steel Trim 


This equipment is designed for establishments which must 
hold their initial investment at a low figure. The framework 
and all structural parts are very sturdy and serviceable. Ex- 
posed surfaces are of heavy gauge galvanized steel, frequently 
given a finishing coat of paint or enamel. The metal trim is 
steel, either polished or painted to match the panels and doors. 
Tops and working surfaces are heavy polished steel. This makes 
a strong and rugged construction, and one which is about as 
inexpensive as is compatible with reasonable length of life. 


Facer eR rsa 8 OT 
_ Anyone who has had the chance to watch a kitchen 
in operation for any length of time cannot fail to 
appreciate these things. The constant fight against 
the accumulation of grease, dirt and corrosion is 
almost instantly apparent. The severity of wear 
and tear is perhaps a little less easy to see at a 
glance, but once it is understood and you observe 
the constant way the life and usefulness of the 
equipment are subjected to attack, the wonder grows 
upon you that any equipment, no matter how 
strongly made, can long survive. And remember 
that the same conditions obtain in kitchens regard- 
less of size—they are no less important to consider 
in a 50 room hotel than in one of giant proportions. 


When all is said, the best advice that can be given 
on the subject of quality in equipment lies in the 
actual experience of those who have used it for a 
long time. Based upon almost a countless number 
of statements by operators of public service kitchens 
of all kinds and sizes, the overwhelming verdict is: 


“The most substantial equipment you can 


get is invariably the most economical.” 


That this is a true reflection of opinion is shown 
by the fact that the largest manufacturers of kitchen 
equipment have, without exception, achieved their 
success by the development of better, not cheaper 
equipment. 


Standardized vs. Special-Built Equipment 


Right at this point, it is well to call attention to 
the advantages to be gained by the use of standard 
design equipment. It is an unfortunate habit of 
hotel and restaurant kitchen operators to insist upon 
having a large share of their kitchen equipment made 
to special design and sizes. It is natural for a chef, 
who takes pride in his profession to have his indi- 
vidual ideas about equipment and there is no doubt 
that many improvements have thus been developed. 
It is granted therefore, that there are instances 
where special ideas are worth the carrying out, even 
though they add to costs. But for every such a 
case there are a hundred where a standard design 
fixture would serve the purpose every bit as well. 


We doubt that kitchen equipment users have any 
real idea as to how much this tendency toward the 
use of special instead of standard equipment has 
cost them. If such a figure could be computed, it 
would be staggering. The man who wants a spe- 
cial arrangement of doors, a special arrangement 
of conveniences in a fixture, an odd length or shape 
or what not, may not realize it, but he is doing 
something as uneconomical as to ask an automobile 
manufacturer to produce a car to his individual spe- 
cifications. The difference is that with automobiles 
special design is the exception and with kitchen 
equipment it comes closer to being the rule. A still 
bigger difference is that in automobiles, the public, 
by accepting standard designs is getting more and 
more each year for his dollar, while in kitchen 
equipment, so far as it remains a made-to-order 
kind of manufacturing business, cannot give its 
buyers the same benefits. 


Keele Cy nea: 


EQUIPMENT 403 

Some kinds of kitchen appliances products like 
dishwashers, power machines, urns, ranges, steam- 
ers and kettles are already ninety to ninety-five per- 
cent standard. On the other hand general service 
equipment, dish heaters, roll warmers, refrigerated 
counters, lunch counters, work tables, sinks, refrig- 
erators and even steam tables are made in an end- 
less variety of styles, sizes, shapes and arrangements 
all of which stand in the way of mass production 
and the resulting economies, 7 


Engineers of the PICK-BARTH-VAN organiza- 
tion endeavor to work out all equipment plans by 
the use of standard types of equipment. If they are 
helped to do this by an understanding attitude on 
the part of the architect and owner, a greater degree 
of economy will be the sure result. 


Variation Between Different Specifications 


Once your specifications are completed, the matter 
of actual purchasing would seem simple. Oddly 
enough, though, here is the very place where the 
kitchen often goes farthest wrong! For in nine 
cases out of every ten, the bids which are receiwed 
on kitchen specifications are not based on the qual- 
ity specified at all! 


Of course, in almost any purchasing, the varia- 
tion in quality between sellers is a problem. In 
buying kitchen equipment, however, you are con- 
fronted with an extreme case of this because there 
is no yardstick of quality which can easily be ap- 
plied and because in a large proportion of cases, 
the equipment is not of standardized design. 


Then too, it should be borne in mind that the 
actual life and value of much of the equipment is 
determined by things which cannot be detected by 
appearances. For example, the difference in appear- 
ance between sinks which are made of light gauge 
galvanized iron and riveted together and those 
which are constructed of heavy steel, arc-welded 
into a single piece and galvanized afterward is so 
slight that it is easy to overlook, but the latter is far 
superior in every way. Another case which comes 
to mind is in ranges. There is a VAN coal range in 
an Illinois hospital which has literally been in con- 
tinuous day and night operation for over twenty- 
five years—yet it is very doubtful if it differs 
greatly in appearance from many ranges on the mar- 
ket today which would be remarkable if they lasted 
a third as long. 


Thorough Investigation of Quality Pays 


In considering bids on the equipment, therefore, 
see that they are actually made on the same identical 
specifications, and that every piece of equipment 
is clearly defined and described. Your specifica- 
tions should literally be specifications—not merely 
a list of the items of equipment. If you permit 
manufacturers a wide latitude in the matter, you 
will be the loser, for your task of choosing between 
them will be reduced to mere guesswork. 


Know what you are buying ;—know its dimen- 
sions, gauges and qualities of metal, methods of 
construction, etc., and, unless it is unavoidable, do 


% 


404 


VAN Heavy Duty Gas Range 
not consider equipment you have not examined per- 
sonally (photographs, drawings and sketches are 
misleading). Furthermore, consider only a repu- 
table and responsible manufacturer whose equipment 
has proved itself satisfactory in actual service, and 
who will guarantee and stand behind it. 

Finally, as a definite guide to help you in pur- 
chasing, and in the forming of your specifications, 
let us offer to you the following thoughts concern- 


ing some of the most important classes of equip- 
ment: 


NI 


HB Ort Ba (PA ACN NTN Gy “ASN D2 OlU aor eet ale 


for instance, which is most saving of gas where 
both the top and the oven are in continuous use 
is by no means most economical under other con- 
ditions. A reputable kitchen engineer’s advice 
is your best guide. 


Where their use is feasible, electric ranges and 
broilers (of proved quality) are very desirable. 
A competent engineer should advise you, how- 
ever, as to whether conditions in your locality 
favor their use. 


Coal ranges are not recommended unless neither 
gas nor electricity is available. Where they are 
used, they should be the best that money can 
buy, as they are subjected to more severe strain 
than any other type of range. 


Remember these things about ELECTRIC COOK- 


iN) 


Remember these things 
about RANGES 
and BROILERS: 


1. The important fea- 
tures of ranges and 
broilers are: quick, 
powerful heat, prop- 
erly placed ; economy 
of fuel consumption ; 
structural strength; 
long-lived castings in 
range tops; proper 
heat insulation; ex- 
tra heavy doors and 
other working parts; 
correct design for 


ING APPLIANCES: 
Important features of electric appliances are: 
heating elements of demonstrated value and long 
life; proper type of units for the purpose; rapid, 
powerful production of heat; economy of power 
consumption ; efficient application of heating ele- 
ments; quick, easy replacement of burned-out 
units ; proper insulation. 


Inferior heating units and faulty application of 

units result in excessive current consumption, 

slow heating, insufficient heat, and premature 

failure or burning- 

NTS out of heating ele- 
ments. 

3. Avoid any equip- 
ment which is so de- 
signed that the burn- 
ing-out of a single 
heating element puts 
the whole appliance 
out of commission. 

4. Preference should be 
given to equipment 
with heating ele- 
ments arranged so 
that they may be 
taken out and re- 
placed in a few mo- 


the purpose; ease of 
repair and replace- 
ment; ease of clean- 
ing; positive and easy adjustment of air and gas 
control; correct heat engineering. 

2. There are probably no items of kitchen equip- 
ment receiving more severe use than ranges and 
broilers. Hence it is economy to secure the very 
heaviest and strongest which can be found. 

3. A large part of the lasting quality of ranges and 
broilers lies in the quality of the castings com- 
prising the cooking tops, and the high grade steel 
and malleable iron fittings. Such things cannot 
be judged from appearance. 

4. Take particular note of the doors, hinges and 

braces. You will find that in better grade equip- 

ment there is a visible superiority in both weight 
and structure. This costs more, but is worth it. 

In listening to claims of fuel economy in gas 

ranges, you must consider the character of cook- 

ing to be done. The type of heat application, 


vr 


Heavy Duty 
Electric Range 


ments without the 
services of a profes- 
sional electrician. 


Oe eee 


FRCS 


5. Always consult your local power company to 
verify the exact voltage you receive. If you 
have a materially fluctuating voltage, the use of 
electric cooking appliances usually i is not advis- 
able. 

6. Maximum heating efficiency depends not only 
upon the type of unit used, but upon its method 
of application, and also upon the scientific use 
of heat insulation. 

Remember these things when buying GENERAL 
SERVICE EQUIPMENT (Counters, Dish 
and Silver Heaters, Roll Warmers, 
Stands, Urn Stands, etc.). 

I. The important features of such equipment are: 
permanence; strength and rigidity of frame- 
work; heavy gauge metal sides; strong, dirt 
and wear-resisting tops; secure fastening of 
sides, top, shelves, etc.; heavy, easy-operating, 
well-fitted doors; resistance of all parts to rust, 
corrosion, or other deterioration; easy cleaning 
and absence of dirt-catching places; conven- 
ience ; good appearance. 

2. In comparing two pieces of equipment, be posi- 
tive you know the gauge (thick- 
ness) of sheet metal used. Also, 
the character, weight, and method 
of construction of frames. 

3. It galvanized iron is used, remem- 
ber that there are varying thick- 
nesses and grades of galvanizing, 
and that permanence demands the 
very best. 

4. Do not compare painted steel with 
porcelain-enameled steel. 

5. Observe the metal “trim” used, 
and do not compare plain steel 
trim with that made of corrosion- 
resisting monel metal. 

6. Notice the finish of the equip- 
ment—and do not compare 
roughly made pieces with those in 
which sharp jagged corners, 
poorly fitting joints, rough edges, 
etc., have been carefully elim- 
inated. 


VAN Electric Roasting Oven 


VAN Single and Double Electric Broilers 


Tray 


ABO U7? CEETCH EN E 


4 


QUIPMENT 


VAN Heavy Duty Charcoal and Gas Broilers 


7. Examine the doors and see that 
they open and shut easily 
without sticking or binding. 
In examining bids, assure your- 
self that every item included is 
clearly described and conforms ex- 
actly with specifications. Failure 
to do this is one of the most com- 
mon causes of trouble and disap- 
pointment. 

Remember these things about SINKS, 
WORK TABLES, DISH 
ABLES (ete.: 

1. Desirable qualities of such equip- 
ment are: heaviness of sheet metal 
parts and quality of metal used; 
heaviness, rigidity, and perma- 
nence of framework; strong, clean 
joints and seams; extra heavy gal- 
vanizing; ease of cleaning; ab- 
sence of rough, sharp corners. 

Equipment of this kind receives 

very severe wear and tear, and 

therefore flimsy, lightweight 
equipment is decidedly undesirable, no matter 
how low its initial price. 

Sheet metal seams may be either riveted or 

welded. Know which you are buying. Welded 

equipment is far superior, and while higher 
priced is much more economical. 

Do not compare sinks made of ordinary galvan- 

ized steel with those made of steel and then gal- 

vanized after making. The latter are much 
longer lived. 

Do not compare tables having angle iron stands 

with those having frames of ‘steel pipe. 

In buying wood top tables, do not consider tops 

made of flat boards on the same basis as those 

made of vertical sections cemented side by side 
and secured by rods and dowels. Also, in com- 
paring table tops of the latter type, take into 
consideration their thickness. Sectional kiln- 
dried maple tops 3 inches thick are the standard. 

The strength and design of edges is important. 

A rounded edge is often to be preferred al- 

though more expensive. 


ie) 


iS) 


406 HOTEL PLANNING 


AND: OWTEEILDTIN-G 


Knob madeof non-heat-con- 
| ducting composition. 


Body and cover made of cop- 
| per which is first tinned on 
inside. The entire exterior 
| of urn is then heavily nickel 
| plated and polished. 


S 


eee 


Connections are easily re- 
movable, when necessary 
They are silver plated or 
heavily tinned. 


%4in.draw-off faucet for quick 
service. 


[>> 


Sa, ° GE y 
4 


HAG 
Bottom is clinched with body a) Y 
of urn and is then well sol- \ ; yy 


dered all around. 


Flanged rim catches all drip 


A Comparison 
and see Urn and counter 
stay dry. of 
Two Types of 
Coftee Urn 


Construction 


Jar ring is tightly fitted into 
body without soldering. It is, 
therefore, easily removable 
when changing jars. 


Extra heavy guards fully 


protect indicator glasses: In general appearance these two 


urns are so much alike that they 
might easily be confused with one 
another, and indeed it is a com- 
mon experience to find them offered 
against the same specifications. 
Yet they are radically different in 
quality and while Fig. 2, the cheap- 


Interior of connections is well 
machined to make a smooth 
surface. 


Faucets are of a superior 
heavy construction. All fau- 
cets have loose lock nuts on 


ened product, may be 25-30% 
lower in price, its value is far less 


Legs are made of nickel sil- 
ver, nickel plated and pol- 
| ished. Reinforced in mount- 
| ing. 


Fag. 1. 


The urn shown as Fig. I, above, is 
| by no means the highest grade qual- 
ity, but represents medium grade 
which is considered about as inex- 
pensive a construction as may reason- 
ably be expected to prove practical 
for ordinary hotel and restaurant 
| purposes. On the other hand, Fig. 2 
shows the construction of a type of 
coffee urn which, although outwardly 
quite similar, is far below the danger 
line of flimsy construction for heavy 
duty service. Fig. 2 represents an 
urn which is inferior in almost every 
detail of construction, will cost more 
to maintain in any kind of service- 
able condition, will make poorer 
quality of coffee and will last less 
than half as long as the one in Fig. 2. 
In spite of its lower price, therefore 
it is a far less advantageous invest- 
ment. 


down the sides of the 


tinuously wet. 


placed. 


difficult to tighten 


placed after regrinding 


for slower service. 


Overhanging cover permits 
the drip and sweat to trickle 


wearing away the finish and 
keeping urn and stand con- 


Jar ring is often soldered to 
the body and must be melted 
away when jar is to be re- 


Faucets are very often in- 
ferior—of a light weight and 
poorly adjusted. They may 
not have adjustable lock nuts 
on the outside making it 


Straighten them when re- 


Bottom is only soldered to 
the body. Not as secure as 
clinching on better urns. 


Y in. draw-off faucet makes 


the outside, so that theycan because the higher quality urn 
be tightened both from out- : | b 

side and inside without in- May be relied upon to last about 
jury to plating. two anda half times as long under 


ordinary conditions of service. 


Standard moderate priced construction 


Metal knob heats up and is 


diffi ‘ 
Soci: ifficult to handle. 


Body and cover often made 
of copper which is not tinned 
on inside. 


Light weight guards do not 
afford sufficient protection 
for indicator glasses. 


Connections are often sol- 
dered to the jar’ rest below, 
making it difficult to remove 
them, if necessary. Connec- 
tions are nickel plated with 
interior often left rough, so 
that coffee grounds and dirt 
collect and injure the flavor 
of the coffee. 


and 


Legs are of cast iron, nickel 
plated or of inferior brass, 
nickel plated. They are often 
riveted directly to the body 
without any reinforcement. 


Fig. 2. Inferior cheapened construction 


Remember these things when buying COFFEE 
URNS, URN BATTERIES and COMBINA- 
TION URNS: 


1. The important features in urns are: quality of 
coffee made; economy of coffee consumption ; 
rapidity of operation; simplicity of operation ; 
ease of cleaning; type of jar used; weight, qual- 
ity and character of metals used; strength of 
construction; heaviness of plating; quality of 
faucets and fittings; attractive appearance. 


2. The weight of metal used and the weight of 
electroplating cannot be judged by appearance, 
but they are two of the greatest factors in the 
length of the life of the urn. 


3. The construction is of equal importance—and 
this is also difficult to judge, although the finish 
of seams, etc., will often prove some indication 
of this. 


4. There are many different qualities of faucets, 
and the approved type which are long lived, 


NI 


FACTS, ABOUT “Kron EN EOUIPMENT 407 


easy to clean and sanitary, are considerably more 
costly than the less desirable models. Cheap 
faucets, although found on many low priced urns 
are highly unsatisfactory. 

Comparison of prices is meaningless unless the 
gauge of metal in both sides and bottoms is 
definitely shown, and unless the general work- 
manship and the quality of fittings is also care- 
fully considered. 

It is important that all fittings and connections 
(particularly those coming in contact - with 
coffee) should be heavily plated or tinned, to 
prevent corrosion or the contamination of coffee. 
The use of combination urns is heartily endorsed, 
but care should be used to choose only such an 
urn as is very simple in operation—the simpler 
the better. 


Remember these things about STEAM KETTLES: 


Ne 


The important features of steam kettles are: 
lasting qualities; resistance to corrosion; pre- 
vention of food contamination ; correct design; 
sanitary qualities. 


The finest kettles obtainable are made of pure 
nickel or monel metal. High cost has prevented 
their wide use, but they are a sound investment. 


Copper kettles lined with heavy block tin are the 
most generally desirable quality now available, 
considering cooking qualities and durability. (A 
cheaper variation is the copper kettle with a 
thinner “wiped” tin lining, which consequently 
requires relining more frequently.) An addi- 
tional feature that may be added to the copper 
kettle is a nickel plated exterior, beautiful in 
appearance and easier to keep clean. 


Aluminum kettles are more widely used than any 
other type, due to their low initial cost. They 
do not require retinning, but their life is shorter 
than that of copper kettles, and in the end they 
are less economical. Aluminum kettles are 
sometimes nickel plated, which increases their 
value somewhat. 


Cast iron kettles are the least costly of all, but 
do not measure up to the hotel’s requirements 
for sanitary appearance and cleanliness. They 
are sometimes given an exterior covering of 
white enameled steel, which improves their ap- 
pearance. It is not generally recommended to 
use cast iron kettles, however, except for soup 
simmering or grease rendering. 


Aluminum Jacketed Kettle | VAN Copper Jacketed Kettle 


Welded 
Boilerplate 
Steel 


VAN 
Improved 
Automatic 
Steamer 


Remember these things about VEGETABLE 
JLBAMERS: 

1. The important features of vegetable steamers 
are: quality of cooking, isolation of odors and 
flavors; safety to operators; simplicity; steam 
tight doors; cleanliness and absence of dirt- 
catching places; strength of doors, hinges, 
catches, etc. 

Do not use a steamer which does not have auto- 

matic steam cutoff controlled by the opening and 

closing of doors. 

3. A steamer of boilerplate steel construction is 
superior to one made of cast iron. 

4. To avoid the danger of scalding the operators, 
use a steamer having a sliding shelf which auto- 
matically brings the food baskets out when the 
steamer door is opened. 

5. Easy adjustment regulating the pressure of the 
door against gasket to take up compression is 
essential. 

6. High grade steam regulating valves are an abso- 
lute necessity to guard against dangerous pres- 
sures and to prevent the mixing of odors. 

7, Exhaust pipes should have water condensers to 
avoid obnoxious escape of steam and prevent 
unnecessary deterioration of the ventilation flue. 


i) 


3 q & 9 ™~ car 
VAN Cast Iron Jacketed Kettle VAN Steam Roasting Kettle 


4¢ 8 


HOTEL 


Remember these things about STI 
Ls 


bo 


ioe) 


ut 


Steam Table with Open Stand 


VAN Refrigerated Counter of Metal Construction 


tAM TABLES: 
The important features of steam tables are: cor- 
rect design for the purpose; durability and qual- 
ity of water pans and tops; quality of food re- 
ceptacles; heavy rigid framework; heavy gauge 
sheet metal sides; resistance to corrosion or de- 
terioration; strength of fabrication, bolting, 
welding, ete.; durability of plating, where used ; 
ease of cleaning and absence of dirt catchers; 
heavy, easy-operating doors, 

In cheapened construction, the things generally 
found to be sacrificed are: weight and rigidity 
of framework; weight and quality of sheet 
metal; quality of plating; reinforcement of top; 
quality and construction of water pans; quality 
of receptacles and refinement of finish, Each 
of these things shortens the life of the equip- 
ment, 

Do not confuse steam tables having copper tops 
with those having tops of nickel silver or monel 
metal. Never consider those made with gal- 
vanized iron water pans, 

Steam table j Jars, meat pans, covers, ete., may be 
had in varying grades and at widely varying 
Take note whether these things are of 
equal quality when making comparisons. 

In making price comparisons, do not fail to take 
into consideration all factors affecting quality. 
If you do not know these factors accurately, 
comparisons are meaningless. 


costs. 


Three Standard Types 


PLANNING 


AND 


Qe PE sly sae 


Remember these things about REFRIGERATORS: 


bo 


6. 


N 


Q. 


Steam Table with Enclosed Stand and 
Open Plate Warmer 


Important features are: constant maintenance of 
proper temperature; economy of ice or refrig- 
eration consumption; proper internal circula- 
tion of air; airtight construction; proper type 
of insulation; heavy, tight fitting doors; heavy 
corrosion-resisting hardware; ease of cleaning; 
proper application of refrigerating machinery ; 
proper internal arrangement for handling and 
storage of goods; absolute cleanliness, 

Only an expert is capable of judging refrigera- 
tors, Hven aside from quality of materials and 
construction (which are difficult to recognize) 
there are problems of refrigeration engineering 
which determine the satisfaction it gives, and 
about which the ordinary layman knows prac- 
tically nothing. ‘The reputation of the manufac- 
turer should be the big determining factor. 

Your engineering specifications will determine 
the size, capacity and general type of refrigera- 
tors, and should also cover the materials, thick- 
ness of insulation, etc. However, even with 
given materials, the methods and value of con- 
struction may vary widely and it should be 
understood that the skill, thoroughness and care 
of construction alone will make or break the 
job, 

Compressed corkboard is the most desirable in- 
sulation in commercial use today. Ground cork 
or mineral wool, while used in cheaper boxes, 
should not be considered on an equal basis. 
The consequences of cheap refrigerator con- 
struction are so serious and so costly that they 
will soon more than offset any difference in ini- 
tial price. 

Insulation which is either too thin, of poor qual- 
ity or which is improperly applied results in food 
spoilage and in excessive cost of refrigeration, 
Refrigerator doors which are insufficiently in- 
sulated, or which do not fit perfectly (either at 
first, or after some lapse of time) will likewise 
cause excessive spoilage and high consumption 
of ice or power, 

‘These same troubles also are the result of various 
other things, such as walls which are not air 
tight, weaknesses in construction which develop 


after use, and incorrect principles of cold air 
circulation, 
Besides these, such troubles as “sweating,” 


warping and cracking, unsanitary conditions, 
ete., are the direct result of deficiencies of either 


Steam ‘Table Design 


Steam Table with Enclosed Plate 
Warmer 


FACTS ABOUT 


Ro TCmEN £.0 UlLPMEN T 


Important Features of Refrigerator Construction 


HE two standard kinds of construction are: 
Sectional Wood Refrigerators, either of stock de- 
sign or built to order. These are the most common type, 
having the advantage that they can be taken down and 
re-erected if the occasion requires. The great majority 
of service boxes are of this construction. 

Cork and Cement Refrigerators. These are the high- 
est class boxes and form a permanent part of the build- 
ing. They are much used for storage refrigerators, and 
often in very high class installations, for service boxes, 
too. 

Either type may be entirely satisfactory if properly 
constructed, designed and installed. Among the main 


Cross section of a cork and cement refrigera- 
tor with wall coils, showing the principle of 
air circulation. 


202 3 COQUBOARD 


IHOULATING PAPER 
OAK EXTEQIOR 


GVA her t c Couns 


GALY teon 
SPRUCE TAG 


N/a" COUMMORLD 
INSULATING CAPER 
NB OVLULE HG 


PaAnet 


Sectional view showing the door construction 
used in Lorillard Sectional Boxes. 


CEMENT LINING 
2 CORKBOMRD 
WATER PROOF CCMENT 
2°CORU BOARD 


ATEDIOR CEMENT 
I CEMENT FUR, 
COMENT 


4 CONCRETE 


p> WAIL OOF PADED 
; 4 rrTcH 


Z°CORM BOARD 
WATER OL COMER 
ZCOVK BORED 
Sikh 


H BLDG Flan” 


Sectional view showing Lorillard Cork and 
Cement Refrigerator construction. 


TILE EXTERIOR 


LORILLARD>y 
PAT.GASKET 


factors upon which a successful refrigerator installation 
depends are: (1) insulation of the best type and right 
thickness, (2) permanent airtight construction, (3) inte- 
rior and exterior finish, (4) tight fitting doors, (5) dura- 
ble hardware, (6) correct internal arrangement to permit 
proper air circulation and for food storage and handling, 
(7) correct application of mechanical or other refrigera- 
tion, (8) correct design for the purpose and (9) provi- 
sion for easy cleaning. Every one of these features is of 
the utmost importance as the consequences of inferior 
refrigerator construction are so serious and costly that 
they soon more than offset any saving in price. 


Poneee Doow 


Cross section of a sectional wood re- 

frigerator with overhead bunker for 

ice or coils, showing internal arrange- 
ment and air circulation. 


mic 


TILE LINED 


= lili 


\ 
x 


Ta 
—— 


Sectional diagram showing the door, wall and floor construction 
of a very high grade Lorillard Cork and Cement Refrigerator. 
Note particularly the details of floor construction. 


410 BMiOuWy Ea PL ASNPNaENGGS | ACNED ES OVUM rere aaa cGs 


~~ cc 


Lorillard Sectional Wood Service Refrigerator in the Hotel 
Savoy Plaza, New York 


Interior view of a Lorillard Cork and Cement Storage 
Refrigerator in the Georgian Cafeteria, Boston, Mass. 


Lorillard Sectional Wood Meat Storage and Short Order 
Refrigerator in the Hotel Sherry-Netherland, 
New York 


Lorillard Cork and Cement Storage Refrigerators in the 
Edgewater Gulf Hotel, Mississippi City, Miss. 


ae i Sata 


Peace tes. eAw BO aU 


i= £ 


construction or materials, very few of which 
are to be detected by appearances. 


Remember these things about DISHWASHING 


Es 


MACHINES: 

Important features are: rapidity of action; thor- 
oughness of cleaning; mechanical and operating 
simplicity ; permanence of construction ; arrange- 
ment to hold dishes in proper position to be 
thoroughly cleaned ; sanitation and ease of clean- 
ing. 

Do not experiment with unknown or untried 
makes. Dishwashing machines are complicated 
mechanical devices which must be absolutely re- 
liable day in and day out, or they will tie up 
the whole operation of the kitchen. There are 


Re teds Cul EON 


EQUIPMENT 


411 


2 


Lorillard Tile Exterior Service Refrigerator, Girard College, Philadelphia, Pa. 


several makes which are outstanding in their 
success and which have proven their reliability, 
and your choice should lie with one of these. 

A big factor in the selection of dishwashers and 
other-imachines of this type is the availability 
of service and repairs on short notice. Inves- 
tigate such facilities before you buy, just as you 
would for an automobile. 

In deciding the type of machine to buy, act only 
with the counsel of your kitchen engineer. 
One of the largest causes of trouble in dishwash- 
ing is due not to the machines themselves, but to 
the faulty arrangement of dish tables. This not 
only slows up the machine’s output, but increases 
labor costs. Good engineering is the solution. 


Lorillard Cork and Cement Refrigerator, Girard College, Philadelphia, Pa. 


412 HOeL Ef Pal ANNE NEG 


AUN? DOF UT Eee a Tae: 


Lorillard Monel Metal Refrigerated Counter in the D. L, & W. Lunch Room, Hoboken, N. J. 


6. There is no doubt that in the end machines of 
copper or monel construction are more econom- 
ical than galvanized iron machines in spite of 
their higher initial cost. 

Remember these things about LABOR SAVING 

MACHINES: 

I. The extent to which labor saving machines 
should be used in a kitchen depends upon (a) 
the size of the kitchen (b) the type of cooking 
to be done, and (c) labor conditions. Many 
so-called labor saving devices are of equally great 
value because of their saving of food or improve- 
ment of cooking. 

2. Vegetable Peelers have proved their value so 
consistently that they may be considered almost 
indispensable. Besides being labor savers, they 
eliminate food waste to such a degree that they 
pay for themselves by that alone. 

3. Chopping Machines are used for cutting and 


chopping meats, vegetables, fruits, nuts and 
various other foods. Besides their labor-saving 
value these machines may be said to improve the 
quality of food by the elimination of mashing, 
tearing or squeezing the juice out of foods while 
chopping them. They also facilitate the satis- 
factory use of remnants and leftovers—thus sav- 
ing food. 

Mixing machines are among the most generally 
useful devices in the kitchen. Their main pur- 
poses are dough mixing, egg and cream whip- 
ping, potato mashing, puree making, crushing 
fruit, etc. They are often equipped with acces- 
sories such as meat grinders, and coffee grinders. 
Like potato peelers, mixers are valuable in al- 
most any kitchen. 

Bread and meat slicers are made for both hand 
and motor power. They combine saving of time 
and labor with saving of food due to their uni- 
formity of slicing. 


Three Standard Types of Metal Lunch Counters 


ee 


d be We 
ae _ \ i j 
Steel Frame with Glass or Other Steel Frame with Porcelain Enam- Table Height Lunch Counter Made 
Decorative Panels eled, Wellsville or Painted with Various Constructions 


Steel Panels 


6. 


BRAC TS a pO kit CoE N- EOUrlIPMENT 413 


Toasters have improved tremendously in the 
past few years and are among the most widely 
used of kitchen accessories. The best toasters 
are automatic and they save time as well as give 
greater uniformity to the toast. 

There are many other devices in more or less 
general use, ranging from automatic egg-boilers 
to fruit parers. The advisability of their use is 
dependent upon the conditions in your kitchen. 
Remember that the choice of size and type of 
machines is of vital importance, and that this 
should always be handled with the guidance of 
a kitchen engineer. Do not experiment with 
machines which have not proved their reliability. 
In every case there are satisfactory standard 
makes which may be safely relied on. 


Remember these things about KITCHEN UTEN- 


ifs 


SIL: 

Important features are: high conductivity of 
heat; lasting qualities; wear and dent resist- 
ance; high resistance to deterioration; ease of 
cleaning. 

It may be taken as an axiom that only utensils 
expressly made for restaurant and institution 
kitchens should be considered. Household 
grades are utterly impractical. 

The principal grades of utensils in the order 
of their cost are—Retinned Steel Ware, Enam- 
elware, Aluminum Ware, Cast Aluminum 
Ware, Copperware (retinned), Stainless Steel 
Ware, Bi-Metal, Monel and Nickel: Ware. 

Of these grades, Nickel, Copper, Bi-Metal and 
Aluminum rank highest in heat conductivity ; 
Monel, Nickel, Stainless Steel, Bi-Metal and 
Copper in lasting qualities and resistance to 
dents and wear; Monel, Nickel, Bi-Metal, 
Stainless Steel and Copper, in resistance to de- 
terioration; Enamelware, Stainless Steel, Bi- 
Metal, Monel and Nickel in ease of cleaning. 
Monel, Nickel, and Bi-Metal utensils are un- 
doubtedly the finest to be had, excelling in prac- 
tically every quality. High initial cost, how- 
ever, has kept them from wide use, so far. 
Stainless Steel utensils are an innovation and 
are not as yet made in the full variety of neces- 
sary shapes. Where it has been used, Stainless 
Steel has proven highly satisfactory and ex- 
tremely durable. 


Sate 


room 


High Grade Electric Short Order Range for a Lunchroom 


Back Counter—Porcelain Enamel Steel with Nickel Silver 


— 


f° 


Io. 


Trim 


Retinned Copperware for many years has been 
the preference in high grade kitchens. The 
necessity for retinning the ware periodically is 
a disadvantage, but this is offset by its long 
life and other splendid properties. It should 
be understood, however, that copper utensils 
are not all of equal quality. 

Aluminum ware, as every one knows, is very 
popular. Its lower resistance to wear is its main 
disadvantage, and for that reason copper and 
other higher priced utensils are gaining in pop- 
ularity. Aluminum ware, however, is good in 
general cooking qualities, easy to keep clean 
and low in upkeep, and may be considered satis- 
factory. It is made in several qualities, and 
one should not confuse high grade heavy-weight 
ware with semi-heavy and light-weight grades. 
Heavy cast-aluminum utensils are equal or 
slightly superior to stamped and spun aluminum 
ware, and generally cost slightly more. 
Retinned Steel utensils are not considered as 
satisfactory as the higher grade wares, although 
much used on account of their very low initial 
cost. They will last a long time, but must be 
retinned periodically to keep them in condition. 
They are very heavy to handle, and their cook- 
ing qualities are not of the very best. 
Enamelware should not be considered except 
in kitchens of exceedingly small size, as there 
is no ware made, which will satisfactorily stand 
up under the strain of volume cooking and con- 
stant use. Only the heaviest quality should 
ever be used, and while there are inferior grades 
which cost approximately half as much, they 
are actually less economical. 


Section of Back Counter Equipment for a Large Lunch- Modern Type of Soda Fountain Equipped for Mechanical 


Refrigeration 


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PLANNING 


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HOT 


Chapter XXI 


Some Thoughts About Silver Service 
for Hotel Use 


Silverware, to a guest’s mind, is a measure of a 
hotel’s character. If a man is fastidious about any- 
thing, he will be about table silver for the good and 
sufficient reason that he must actually put it in his 
mouth. He wants it to be absolutely clean. Half 
the time he doubts that it actually is as clean as he 
would like. Therefore, above all he wants it to 
look perfectly bright, shining, spick and span. Even 
then he often tries to make doubly sure by vigor- 
ously wiping his knife, fork and spoon on his nap- 
kin before using them—a thing every restaurant 
operator sees his guests do every day, and not a com- 
plimentary thing either. 

A restaurant man makes his profit by satisfying 
people’s appetites. Could he possibly do anything 
more harmful to his business than to offend those 
appetites with distasteful table service—before ever 
food is brought to the table? Any caterer who lays 
worn, battered or discolored silver service before a 
patron is performing a conspicuous act which is an 
affront to self respect and good taste. 

The wise course is for a hotel man to capitalize 
upon his guest’s fastidiousness—not to lose because 
of it. Attractive silverware can be an asset to as 
great a degree as poor service is a drawback. 


Silverware as a matter of fact should be made a 


most profitable factor in the “merchandising” of a 
hotel’s food. <A grocer gets a better price for food 
by selling it in an attractive package. A restaurant 
can get better prices for food by serving with at- 
tractive linen, china, glass and, particularly, silver. 

If silverware is to be an asset, it of course must 
have an appealing design and finish, and to do the 
industry credit, almost all silverware does look 
pretty good—when it is new. But after about one 
day’s service, it isn’t new and that is when trouble 
begins. The punishment 
of silverware in the 
course of handling by 
waiters, bus boys and 
kitchen help is almost 
incredibly severe. It 
alone is sufficient to 
wreck ordinary ware in 
almost no time. The 
cleaning and burnishing 
methods are equally de- 
structive. And the ef- 
fects of many other 
things done in the course 
of restaurant service — 
excessive heating for one 
—are additional burdens - 
to bear. 

Hotel silverware, 
theretore, to-da degree 
not exceeded in any 
other commodity, must — 
be a product made ex- 


Silver Service for The Standard Club, Chicago. 
415 


pressly for hotel use. It must be of special shape, 
design, weight, structure, plating and finish or it is 
impractical. Its manufacturing process is a special 
business by itself and that a factory may be highly 
successful in the production of domestic ware has 
little to do with its ability to produce hotel service. 

If hotel silver is made the way it should be, it 
will be a real investment with a life of many, many 
years. If it is of inferior quality it may cost only 
half as much or even less, but its durability is so 
far lower than its comparative price that there is no 
longer the slightest doubt as to the ultimate economy 
of the higher grade product. 

And when we are referring to the cheaper wares, 
let it be understood that we mean the cheaper types 
of hotel and restaurant silver, and that domestic 
grades are not to be considered at all. Household 
silver may and may not be excellent from the stand- 
point of plating, but in strength, design and finish 
it is far from having the special features required 
by restaurant service. 

The quality of silver plated ware depends upon: 

1. The metals used in making the body of the 
ware. 

2. The design of the body, its shape, thickness, 
etc. 

3. The way the body is made, the strength of 
joints, the general workmanship. 

4. The weight of the silver deposit and the skill 
used in plating. 

5. The finishing process. 

The general term “silver plated ware” includes 
several grades which are so unsatisfactory for hotel 
and restaurant use that they should not be consid- 
ered by the purchaser at all. The only one neces- 
sary to mention here is the kind of silverware 
which is plated on brass. 
Brass base silverware 
was widely used years 
ago in cheap eating 
places and even today is 
sometimes found, but it 
is SO very unsatisfactory 
that it has practically 
died out. This ware is 
unsanitary and when 
worn is very unsightly 
and unpleasant to the 
taste. It has nothing to 
recommend it, and even 
those seeking the ex- 
treme in cheapness can 
do better with superior 
wares. 

There are two metals 
used in making the 
blanks of silverware — 
Nickel Silver and White 
Metal or Britannia 


416 


Silver 


Metal. 
blanks, are an exception. ) 
White Metal or Britannia 
mostly of tin, with a small 
addition of antimony and cop- 
per. The original formula, 
210 parts tin, 12 parts anti- 
mony and 4 parts copper, is 
varied to suit the ideas of in- 
dividual manufacturers. The 
alloy thus produced is some- 
what like silver in color and 
is easy to fabricate, but be- 
cause of its high percentage 
of tin it is a soft metal and 
melts at a fairly low tempera- 
ture. White Metal, therefore, 
is entirely too soft for flat- 
ware and finds its commonest 
use in spouts, handles and 
other ‘“‘mounts” for ware hav- 
ing a Nickel Silver body. 
Nickel Silver is a hard 
strong alloy containing about 
18% nickel, 65% copper and 
the balance zinc and lead and 
antimony. It is not a very 
easy metal to work with, as it 
comes near to rivalling steel 
in hardness, but this same fact 
means that it produces a 
highly durable product. All 
manufacturers do not use 
Nickel Silver of the same 


HOol tL 


PLANNING 


AUN. DY. Ose fale tel NG 


Service for the Hotel Missouri, Jefferson City, Mo. 


Metal is composed 


Silver 


Detroit, 


service for 


Mich. 


(Knives, which are made with cutlery steel 


the 
Hotel Book-Cadillac, 


composition. 
as low as 6% 


easier to work with. 


service for the 
Hotel Roosevelt, 
New Orleans, La. 


Silver 


Reducing the proportion of nickel to 
to 8% makes it lower in cost and 


This, however, reduces hard- 
ness and durability. In order 
to establish a known standard 
of quality, the percentage of 
nickel should be stated. Good 
ware will be guaranteed to 
contain 18% nickel. 

Nickel Silver is used as the 
base for all hotel Flatware ex- 
cept knives. In the best qual- 
ity of Hollowware the entire 
body is made of Nickel Silver 
although, as explained before, 
cheaper ware may have White 
Metal spouts, handles and 
other similar parts. 

Silver Plating. ‘There are 
several methods of covering 
the base metal with silver, but 
all commercial ware is electro 
plated. Electro plating sounds 
like a simple operation but 
actually it is far from it. 
Keeping a plating solution in 
perfect condition so that it 
will form a deposit in the 
proper manner is a highly 
delicate piece of business and 
calls for men who are chem- 
ists, metallurgists and_ elec- 
trical experts combined. For 
one thing, the rate of speed 


TO UGH rss AUB O UT en Vibe Sr ie Re Ve lacy 


A Comparison of High Quality Silver Hollowware with Hollow- 


ware ot Cheaper Construction 


This diagram illustration 
shows the superior points 
of design and manufacture 
of a high grade silver 
Coffee Pot. 


All mounts, such as handle, spout 


. and lid, are of the same heavy 


nickel silver as the body of the pot. 


All mounts, hinges, base and knob are 


, soldered on with silver solder making 


the whole pot one piece of silver. 


The body is made of extra heavy 
nickel silver containing 18% nickel. 


The silver plating is extra heavy 
and will not peel off. 


Heavy reinforced foot which gives 
pot a firm heavy base hard to over- 
turn. 


Reinforced spout, especially de- 
signed to prevent dripping. 


Shoulder reinforced with an applied 
mount, 


The inside of the pot is streamline 
design without corners or crevices 
and therefore easy to clean. 


Strong, efficient insulators which 
will not deteriorate. 


An unusually heavy reinforced 
hinge. 


f Beate two illustrations show graphically the false economy of buying silver hollowware on price alone rather than by the various points 

of quality that are built into it. Outwardly these two pots are of similar appearance, yet their wearing qualities are greatly different 

due to the difference in design and manufacture. The cost of the pot shown below is approximately 50% of the one above, but its 

length of service will average only about 20% of that of the bet ter pot, the usage of the two being equal. Public service silverware 
must not only present a good appearance, but also must be of the sturdiest construction to withstand rough treatment. 


This diagram illustration 
points out just how cheaper 
construction affects the 
various points of design 
that are listed above. 


I Handle and spout are of white 
* metal rather than nickel silver. 


4 All mounts, hinge and base are soft 
+ soldered instead of silver soldered. 


Body of lighter weight nickel silver. 


Silver plating is of lighter weight. 


Bottom is just a disc of metal soft 
soldered in rather than being in one 
piece with body of pot. 


6 Spout is not reinforced and is not 
* non-dripping. 


Top of pot is not as heavily rein- 
forced. 


~JI 


8 Inside of pot has corners and crev- 
* ices which are harder to clean. 


9. Lighter and less effective insulators. 


IO, Lighter weight hinge. 


41 


418 HOVE, b= PLAN NIN, GARIN DO UF Ferra NinG 


A Few Examples of Fine Silverware 
Manufactured by the ALBERT PICK-BARTH COMPANIES 


Hotel Bismarck, Chicago. Hotel Roosevelt, New Orleans, La. 


Hotel Chase, St. Louis, Mo. Bankers Club, New York. 


Standard Club, Chicago. Hotel Warwick, New York. 


Te Ow GH is A BiOrwer 


of the deposit is claimed to influence durability ; the 
slower the plating the more lasting it will be. Pre- 
paring the pieces for electro plating is important, 
too. The surface of the base metal needs to be ab- 
solutely clean and free from dust, grease or foreign 
matter of any kind, and even the touch of a finger 
to an article before it goes into the plating solution, 
will leave enough grease to cause trouble. The re- 
sult is blistering and peeling of the silver plating— 
a serious defect in the ware. 

Electro plating on metal is like painting wood. 
Either can be done hurriedly and cheaply, but the 
results of careful painstaking work in both are more 
than worth the extra cost. 

The amount of silver deposited per square inch 
of surface cannot, of course, be seen by examining 
the finished product. As a matter of fact, there is 
only one way to determine this, and that is by “strip- 
ping’ the silver from the article by a chemical 
process and weighing it. As this is a means which 
few can employ, it is particularly important to deal 
only with manufacturers of unquestioned integrity 
who will specify the grade of their products exactly 
and guarantee them to live up to specifications. 

The finish that should be given to hotel silver is 
entirely different from that used on household 
grades. The mirror polish of household ware must 
give way to one which does not show the effects of 
marring and hard wear. The usual method pro- 
duces what is known as a “Butler finish,’ which has 
a pleasing lustre of great durability. 


Hotel Flatware 


Hotel and Restaurant Flatware, as has been 
stated, should have an 18% Nickel Silver base, ex- 
cept for knives. The solid handle knives have 
blanks made of a single piece of cutlery steel. Hol- 
low handle knives have a Nickel Silver handle and 
a cutlery steel blade. Stainless steel has come into 
great popularity, and where it is used for blanks, 
the knife blade is left unplated. 

The shapes and designs used for flatware are not 
at all the same as for ordinary household products, 
although the difference is not always noticeable. 
The blanks should be heavier throughout and rein- 
forced with exceptional strength at the points of 
strain, as illustrated on page 420 of this chapter. 
The design and pattern require a great degree of 
simplicity so that there will be no places to catch 
dirt and so that the entire surface may be kept 
burnished and polished free of any suggestion of 
discoloration. 

Flatware should be accurately specified as to its 
thickness of plating by the manufacturer, and the 
buyer should understand the meaning of the various 
trade terms employed. 

The grade generally used as a measuring stick is 
a medium low priced quality known as Ar Plate or 
Standard Plate. Solid handle dinner knives or din- 
ner forks of this quality are supposed to strip 12 
DWT (pennyweight) of silver to the dozen. Tea- 
spoons should be 50 DWT per gross and Table- 
spoons 80 DWT per gross. Probably the majority 
of Standard Plate quality is made into plain or so- 
called Windsor design flatware although some of it 
is in pattern ware. 


SLVR Re @SsEROY Poe 


419 

Half-Standard Plate is a still cheaper grade with 
only a very thin coating of silver. It should strip 
6 DWT per dozen dinner knives with other pieces 
in proportion, This grade is made almost exclu- 
sively in plain ware, and is often confused with 
Standard Plate, as the two are almost indistinguish- 
able. Half-Standard Plate is not an economical 
quality, although it is used a great deal in cheap 
restaurants and in places where silverware is likely 
to become lost. As spoons are lost more frequently 
than other pieces, many people use Half-Standard 
Plate Spoons with knives and forks of Standard 
Plate quality although the highest class operators do 
not advocate this. 

Extra Plate or Hotel Quality silverware has a de- 
posit 25% to 3344% heavier than Standard Plate. 
Solid handle dinner knives should strip 16 DWT 
per dozen and Tablespoons 100 DWT per gross. 
This is a very desirable grade and is one which is 
used by many of the leading hotel operators in this 
country. It can be purchased in many patterns. 

Triple Plate Quality, however, is the leader of 
them all. Tablespoons in this quality should strip 
240 DWT to the gross and other pieces in propor- 
tion. It is the best silverware investment to make 
where fine service is appreciated and ultimate econ- 
omy is desired. 

An additional feature which all hotel flatware 
should have is a reinforcement of silver on the bot- 
tom of the bowls of spoons and other places which 
receive the heaviest wear. This may be provided 
either by an extra plating or, in the case of higher 
priced wares, by the application of a piece of solid 
silver called a Sterling guard. 


Hotel Hollowware 


A large range of qualities exists in hollowware. 
As has been said, the blanks may be entirely Nickel 
Silver or a combination of White Metal mounts on 
a Nickel Silver body. The difference between these 
two grades is even greater than would appear upon 
first thought. The cheaper quality not only has less 
durable spouts, handles and other protruding parts 
which are subjected to much wear, but the mounts 
are joined to the body by “‘soft” (tin) solder. The 
strength of the resulting product is not to be com- 
pared with the steely-hard nickel silver mounts 
strongly fixed to the body with hard (silver) solder. 

Furthermore, because soft-soldered ware with 
White Metal mounts is a much cheaper quality, it 
is naturally made in a less careful and painstaking 
way, thus still further lowering its value. Like 
Lime Blown glassware and Semi Porcelain dishes, 
it is essentially a price proposition. It is used a 
great deal and has its place in the scheme of things, 
but to compare it with ware having a Nickel Silver, 
silver soldered body is entirely out of place. 

White Metal mounts are not only more easily 
damaged by hard knocks but they will not stand up 
under any considerable amount of heat and the 
mounts or borders of meat platters have been known 
to melt when placed on a hot range, a thing that is 
frequently done in the course of ordinary use. 

As an article of hollowware is made of several 
pieces, its quality and strength depend upon the way 
it is put together as well as on its thickness and 


420 HOTEL PLANNING 


AON Ds On ria, ee Niece 


Essential Features of Design of High Quality Hotel Silverware 


An extra reinforcing deposit of silver is put on the parts 
receiving the most wear, such as the handles and bowls 
of spoons and forks, 


Fork tines are made heavier through the 

use of more metal and the points tapered at 

an acute angle to prevent hooking and 
bending. 


The knife handles should be reinforced as 

shown to prevent loosening of blades also 

with extra weight in the end to prevent 

denting. Handles should be nickel silver 

shells silver soldered with blades of high 
grade cutlery steel. 


Rake various outstanding factors in the 
design of quality silverware for hotel 
use as shown on this page are typical of 
Pick-Barth silverware. Each of these illus- 
trations shows points wherein hotel silver 
differs from the ordinary silver designed 
for domestic use. Extra reinforcement 
and heavier plating at points of wear in 
quality hotel silver assure longer life and 
continued good appearance for silver of this 
type. Pick-Barth Silverware is manufac- 
tured in a factory devoted entirely to the 
manufacture of high quality hotel silver. 


HEAVY REINFORCED 
SHANK ee 
WHITE METAL epee 


BLANK 


DURABLE 
SILVER PLATING 


EXTRA THICK 
BOWL 


The above illustration shows the various points of 

superiority of high quality hotel silverware over the 

ordinary type. Note how each part which is subjected 
to wear or stress is specially reinforced. 


Pees sar cece 


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shape. One of the illustrations in this chapter indi- 
cates how a good ware is given special attention at 
every important point to reinforce it against the 
hard use it must withstand. Such care cannot be 
exercised in a cheap ware, but the value of the re- 
finements is often overlooked. A cheap coffee pot 
may be nothing but a body stamped from a thin 
sheet of metal, with the addition of a handle, spout 
and cover, all flimsily attached. Yet, from super- 
ficial appearance, its quality may be very hard to 
judge, But place the piece beside a high grade pot 
of the type shown in the accompanying diagram and 
compare them point by point and you will begin to 
gain some real appreciation of their respective 
values. The strengthening of a hinge, the reinforce- 
ment of a spout, the improving of insulators, the 
elimination of rough edges or sharp corners, the 
addition of an inner ring cover, strengthening bands, 
a solid base and other features of this kind all cost 
real money and labor, but every one of these things 
is done because experience has proved their value. 

The elimination of dirt-catching places in hollow- 
ware is essential to clean and sanitary service. It 
necessitates the careful rounding of all inside cor- 
ners and the use of simple shapes and decoration. 

Insulators on coffee pots and the like are a fre- 
quent source of trouble in inexpensive products, 
They are one of the most difficult parts to make. 
Either they do not insulate, or they become loose 
and wobbly. The best type are not only strong and 
efficient but are made of a mineral composition and 
therefore are not subject to rotting. 

Crests, monograms, etc., are applied to flatware 
by stamping. In hollowware they may either be 


stamped or etched on the body, but for a fine effect 
many prefer a crest in relief produced by mount- 
ing a special metal plate on the body before the piece 
is plated. 


Silverware as an Investment 


If there is any commodity that repays buying the 
best, it is silverware. Silverware should not break; 
it should not become destroyed. It can and ought 
to be about as permanent a thing as the hotel uses. 
Any silverware costs quite a bit of money—even the 
cheap grades. All silverware is expected to be an 
ornament to a hotel, even ten or twenty years after 
the hotel opens. If a sizable investment is needed 
anyway, surely it should be worthwhile to invest 
the added amount required to purchase the best, 
when you realize that every extra dollar will earn 
itself several times over in added service. 

With the PICK-BARTH Companies this is not 
theory but is based upon many years as the leading 
distributors of silverware to the hotel and restaurant 
trade. It is based, too, upon their knowledge as 
manufacturers, for they own and operate the only 
factory in America devoted exclusively to the pro- 
duction of public service silverware. This factory 
has over a quarter of a century’s experience in its 
line and its products have proven themselves second 
to none in value through long service in leading 
catering establishments. 

A number of the services created by these skill- 
ful silversmiths are illustrated in this chapter and 
the long list of those who use PICK-BARTH silver 
reads like a roster of the country’s successful hotel 
and restaurant operators. 


Chapter XXII 


Some Things a Hotel Man Should Know 
About Glassware 


In order to select hotel glassware judiciously, a 
general understanding of manufacturing processes 
and materials is really necessary, as both have an 
effect upon quality which the uninformed man could 
not detect by examining the finished products. In 
this chapter, we therefore give a brief outline of 
the methods of glassware making, and while at 
times this may appear a trifle technical, we have 
endeavored to touch only upon essentials, with par- 
ticular attention to processes which have a bearing 
upon things which are of importance to the pur- 
chaser. 

There are two distinct kinds of glass used in 
making table ware—Lime Glass and Lead Glass. 
In both, the principal ingredient is silica, or sand. 
The purer the sand is, the better the product, and 


the very finest and most costly glassware is some- 


times made of crushed rock crystal or quartz. 

Lime Glass, in addition to the sand, contains lime 
and soda or potash as well as some minor chemicals. 
To these raw materials, a large quantity of broken 
glass (called ‘“cullet’’) is added as a flux. This 
cullet should be of the same kind of glass that is 
to be made, although inferior quality glass is made 
with unselected miscellaneous cullet. 

Lead Glass is made of a very high quality sand 
to which is added lead 
oxide, and also soda or 
potash, and cullet. The 
cullet in this case must 
be carefully washed and 
selected to eliminate im- 
pure or inferior glass. 

Lead glass, because of 
its pure ingredients, is 
clear and colorless; 
Lime glass, because of 
impurities in the sand 
and lime almost always 
has a slight colo r— 
either greenish or bluish. 
Lead glass is sparkling 
in appearance and has a 
velvety smooth feel, 
while lime glass is not 
only less brilliant but 
must be polished more 
frequently to retain its 
luster. Lead glass is 
softer than lime glass 


and is heavier, much 
more elastic, and less 
brittle. 


The Characteristics of 
Glass. The desirable 
qualities in glass are its 
brilliance, colorlessness, 
freedom from _ bubbles 


Glassware service for the Hotel Book-Cadillac, 
Detroit. Mich. 


421 


and cloudiness and its resistance to the action of 
almost all commonly used liquids. These qualities 
are present in varying degrees in different grades 
of glass. 

Glass, however, has two very great drawbacks; 
it is naturally very brittle, and this brittleness is 
heightened by the fact that glass is a very poor con- 
ductor of heat. When the results of these two 
characteristics are known, many of the things 
which happen to glassware are more clearly under- 
stood. | 

Glassware products are made while very hot, and 
in molten form. When the glass is cooled its poor 
heat conductivity makes the surface (or parts of 
the surface) harden more quickly than the inside, 
which causes strain or tension between different 
portions of the glass. In the making of glass prod- 
ucts, it is a most serious problem to cool the ware 
in such a way as to minimize the danger of such a 
condition. 

These two natural defects of glass also have a 
bearing on the way glassware performs in use. Its 
brittleness causes it to break with a very small im- 
pact. Its low heat conductivity makes it subject to 
quick breakage if it is exposed to rapid changes of 
temperature. 

Manufacturing Proc- 
ess. Briefly, glassware 
is made by the follow- 
ing general processes: 
(1) the making of the 
glass itself, which may 
be done in pots or tanks 
as described later, (2) 
the forming of the prod- 
uct, by blowing or press- 
ing, (3) the polishing 
and finishing of the 
product by various proc- 
esses and (4) the tem- 
pering or annealing. 

The best grade glass 
is made in a “pot” fur- 
nace, which consists of a 


vessel containing per- 
haps 800 pounds, heated 
by flames which sur- 


round it on all sides, ac- 
cess to the glass being 
through one small aper- 
ture. The material for 
one batch of glass is 
placed in the pot and 
when this is all used up, 
an entire new supply 
must be made. This is 
a disadvantage in point 
of time consumed, and 


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Methods of Applying Decoration to Glassware 


The four glasses shown here are decorated by the following processes (left to right)—(1) Plate Etched 


Crest, 
plate. 
the methods. 
ing with perfect results. 


(2) Pantagraph Etched Crest, 


also makes for more labor in withdrawing the 
molten glass, but its compensation is that the glass 
is all of equal quality and purity, and is unaffected 
by direct contact with the fire. Either lead or lime 
glass may be made by this method. 

The other process makes use of a “tank” furnace 
which is a vat of glass heated both from below and 
by flames playing directly upon the glass. Unlike 
the pot method, this is a continuous process, new 
raw materials being added constantly to keep the 
tank at a given working level. These tank furnaces 
are immense affairs holding about 80 tons although 
there are smaller “day tanks’ of about 8 ton ca- 
pacity. While this is obviously a more economical 
method, a serious drawback is that it is not prac- 
ticable to prevent the flames from deteriorating the 
quality of the glass, and for this reason relatively 
inferior raw materials are used. Tank glassware, 
then, is always a price proposition, regardless of 
what care may be given it in shaping, finishing, etc; 
Only lime glass is ‘made by the tank process. 

Practically all lead glass is made into blown ware; 
lime glass may be either blown or pressed. 

Blown Glassware is made by dipping the glass 
from the furnace on a blow pipe. It 1s first roughly 
shaped and then is inserted into a mould and blown 
to its final form. The next stage is the annealing. 
This is done in a tempering furnace called the 
“Jehr,” which is divided into a number of sections 
graduated in heat so that a glass passing through 
them is heated almost to the melting point and then 
by slow stages cooled to normal temperature. Slow- 
ness is the important thing here, as it permits the 
glasses to re-heat and then cool so gradually that 
the expansion and shrinking of the glass progresses 
at the same rate throughout, leaving it free from 
surface or internal tension. Too speedy a passage 
through the lehrs is fatal to the glass, and very 


(3) Needle Etched border, 
The Plate and Pantagraph Etched glasses show the same design and thus afford a comparison of 
It should be understood, however, that some designs may be produced in Pantagraph etch- 


(4) Ground bands and Enameled name- 


poorly annealed glasses have been known literally 
to explode upon a relatively small change of tem- 
perature. The final stage is the cutting off, grinding, 
smoothing and melting of the edge. 

Lead blown glassware is all made by hand. Most 
lime blown glassware is made by hand but tumblers 
can be made by a machine process. Machine-made 
blown ware, unfortunately, must be of tank quality 
glass, which prevents the use of machine processes 
for the higher grade wares. Lead blown ware when 
struck on the rim gives out a clear ringing note 
while lime glass has a comparatively dead ring. 
There is a difference, too, in the color. This can 
be seen by looking down on the rim of the glasses 
when they are set on a white surface. The lead 
blown will be practically colorless, but the lime 
glass shows a green, blue or pink tinge. Lead glass 
weighs noticeably more than lime, and the dif ference 
can ‘be detected at once in glasses of equal size. 

Pressed Glassware is made of lime glass. Pot 
quality is the best. Here the glass is first shaped 
by a stamping operation in a ‘mould and then 1s 
finished to its final shape by hand. The glass is 
next subjected to various treatments of fire polish- 
ing, which not only gives a brilliant polish, but 
partly tempers it. This process almost always 
necessitates the grinding and_ polishing of the bot- 
toms of tumblers and similar items. Finally it 
goes to the lehrs for annealing. Hand made tank 
ware is made exactly the same way, the only dif- 
ference being in the quality of the glass, but in 
many cases the finishing processes are cheapened. 
Fire polishing is frequently less perfect as_ the 
glasses are sometimes polished only part of the way 
down. This may be detected by the fact that such 
tumblers will have a smooth bottom, not ground. 
Tank quality pressed tumblers may also be made 
by machine at a much lower cost. Machine made 


~ 


424 HOTEL PLANNING AN DOU TE fit ENG 


ware, however, receives no fire polishing and ex- 
hibits other defects due to the larger sized furnaces 
used and to inferior finishing processes. 

Pot quality pressed glassware has a much higher 
lustre than tank quality and runs more colorless 
and transparent. Tank quality hand made products 
usually will be off-color and will show a degree of 
cloudiness because of its poorer polish. Machine 
made glasses will not have a highly polished surface 
except around the rim where the edge has been 
smoothed by fire, and will exhibit a murky 
appearance. 

Pressed Stemware is all hand made, but may be 
either pot or tank quality. The best stemware is 
clear and free from bowl seams, and has a foot 
which is smoothed and polished carefully (known 
in the trade as “finished cup foot”). Cheaper 
grades have a visible seam extending over up the 
bowl, stem and foot called an “unfinished cast 
foot.” This cast foot shows a rough seam not only 
across the top of the foot but on the rim, making 
it much less desirable and liable to cut hands or 
towels. 

Decoration of Glassware. Designs may be ap- 
plied to glasses either in the form of bands and 
borders or as crests. The best method etches the 
decoration right into the glass with a powerful acid. 
This is absolutely permanent. Bands and lines may 
also be ground into the glass, giving a dull white 
appearance—also permanent. ‘Then, there is an im- 
itation of the ground band called an “enameled 
band,” formed by a baked-on enamel. This looks 
the same as the ground band at first, but is not a 
permanent decoration, as the enamel wears off in 
time. 

Crests and badges, according to the character of 
the design, may be etched in two ways. “Plate 
etching” is the more expensive, but produces very 
beautiful effects, some of which can be obtained by 
no other means. “Pantagraph etching,” a less ex- 
pensive process, may also be used. (This is the 


“Prince Rupert's Drops’’ Show Why Glassware Needs 
Careful Tempering 


Prince Rupert’s Drops or ‘‘Dutch Tears”? form a well known 
experiment in Physics. They are formed by allowing drops 
of molten glass to fall into cold water. The surface of the 
drops hardens instantly and forms a shell which prevents 
the inner glass from shrinking as it cools, causing it to 
solidify in a dilated or stretched condition. A tremendous 
strain of forces is thus set up between the surface and 
inside glass. Breaking a tiny piece off the tail of the drop 
is sufficient to destroy the equilibrium of these pent-up 
forces, and the drop shatters to dust with explosive violence. 
The danger of this in glassware making can only be averted 
by careful tempering or ‘‘annealing.”’ 


Drawn Stem 


Stuck Stem 


Two Ways of Making Blown Stemware 


In the glass on the left, the bowl and the stem and foot 
are made separately and united at the base of the bowl 
(called “‘stuck stem”). This joint usually is visible, but 
sometimes only with great difficulty. Without doubt this 
joining point is a weak spot in the glass. The glass on 
the right has the stem formed by drawing glass down from 
the bowl in one piece (‘‘drawn stem’’),—a newer process 
claimed to give greater durability. 


same as the process employed for most etched 
bands. ) 

It is an excellent method but cannot produce 
some of the effects given by plate etching. A still 
less expensive way to apply crests is by the enamel- 
ing process, but this, as explained, is not permanent 
and is not recommended for hotel use. 

It must be understood that in the foregoing dis- 
cussion, we have omitted mention of any except the 
commercial types generally in hotel use. 

Glassware service in hotels is a simpler prob- 
lem than many others. It really resolves itself in 
two phases—Appearance and Durability, without 
such complications as upkeep, deterioration and de- 
preciation to confuse the issue. 

No one will deny that blown glassware makes a 
more pleasing service than pressed ware. The 
main question, then, seems to be that of durability. 

In order to form any opinions concerning du- 
rability, the causes of loss must be understood. 


There are three main causes of breakage— 
(1) accidents, (2) carelessness and roughness and 
(3) changes in temperature during washing. 


Rapid heating or cooling is ruinous to any glass- 
ware that has not been perfectly tempered. Yet 
with modern dishwashing machinery, the glasses 
(often very cold from having contained ice water, 
ice cream, etc.) are instantly plunged into boiling 
hot water. This cannot be materially changed as 
long as machine washing is employed. Some hotels 
report that they have reverted to hand washing, 
presumably in cooler water, to reduce their glass- 
ware losses, but it is still a question whether the 
saving is great enough to offset the higher labor 
cost. The majority of hotels undoubtedly will al- 
ways wash by machine. This being the case, there 
is only one answer, and that is to use high quality 
well tempered glassware. And, if we are to accept 
the verdict of most hotels, lead-blown glass is def- 
initely superior to lime blown for the purpose, just 


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“DUR-NOK” Breakage-Resistung Glassware 


This ware is of a special patented shape which gives the 
glass increased structural strength, and reduces chipping. 
It is a specialized hotel product made of heavy lead blown 
glass of very fine quality and is made both in tumblers 
and stemware. Many users report that ‘“‘Dur-Nok” glasses 
have substantially lessened their breakage, while giving 
them appearance in every way harmonizing with high class 
catering. 


as “pot” quality pressed glass excels the “tank” 
product. 

Accidents, carelessness and roughness are ac- 
cepted by most hotel and restaurant men as natural 
evils of the business. Everyone hopes to see them 
remedied, but it has to be realized that volume food 
service cannot be carried on with the same careful- 
ness as ina private home. It simply isn’t human to 
expect it. If carelessness and accidents cannot be 
eliminated, glassware must be used which will de- 
fend itself against them. 

What qualities enable a glass to stand up best 
under this use and abuse? Two of them, quality 
of glass and temper, we have already pointed out. 
Thickness is a third, which needs little comment. 
In addition to these three, there is one important 
element which so far we have not discussed, and 
that is shape. 


yap > On Old & 


GLASSWARE 42 


(nm 


Probably the earliest attempt to reduce breakage 
through the use of a special shape was by the intro- 
duction of barrel-shaped and other “no-nest”’ styles. 
These styles quickly proved their value and now 
the majority of pressed tumblers are made on this 
principle. 

Dur-Nok Breakage Resisting Glassware. On 
this page we illustrate a ware of special shape, 
called DUR-NOK Glassware. These glasses are 
made with a groove somewhat below the rim, which 
has the effect of strengthening the glass structurally 
to such a degree that it is able to withstand shocks 
and hard knocks which would easily smash an or- 
dinary product. Another feature is that the di- 
ameter at the rim is smaller than the main diameter 
of the glass. Due to this, the liability of chipping 
is reduced when glasses strike one another or tip 
over, because the body of the glass and not the edge 
receives the blow. Added to these mechanical ad- 
vantages is the fact that Dur-Nok glasses are made 
of very fine lead blown glass, carefully finished and 
tempered, and, better to withstand restaurant serv- 
ice, are made somewhat thicker than the ordinary 
blown ware. Dur-Nok is in every sense a special- 
ized product and is extensively used in hotels and 
restaurants throughout the country. Both labora- 
tory tests and the opinion of its users demonstrate 
it to be of exceptional durability. 

Both stemware and tumblers may be obtained in 
the Dur-Nok shape, and crests and decorations may 
be applied just as any ordinary blown ware. Dur- 
Nok glassware is also made in colors with attractive 
optic effects. 

The advantage to be gained in using a special 
shaped glass of this kind is that with it a hotel may 
keep its breakage within a low figure and still pre- 
sent to its patrons a service of blown ware com- 
patible with high class catering. 

The PICK-BARTH Companies are the largest 
distributors of hotel and restaurant glassware in 
America, and in addition to their immense mer- 
chandise facilities are in a position to be of valuable 
service to hotel operators through experienced 
counsel on all phases of the glassware problem. 


Glassware Service From Well Known Establishments 


Supplied by The PICK-BARTH Companies 


Hotel Plaza 
New York City 


Denver Club 
Denver, Col. 


Book-Cadillac 
Detroit, Mich. 


Hotel 


Drake Hotel 
Chicago, Ill. 


Blackstone Hotel 
Chicago, Il. 


Hotel Mayflower 
Washington, D. C. 


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Chapter XXIII 


Safeguarding Your China Investment 


Solely from the standpoint of the initial amount 
of money involved, chinaware demands attention 
as one of a hotel’s major buying problems. [m- 
pressive though it may be, however, the initial in- 
vestment is really less significant than two other 
things—the character of service presented to the 
hotel patrons and the yearly cost of china replace- 
ments. 

No hotel can pretend to high class catering and 
lay before its guest a type of dinnerware reminiscent 
of a “greasy-spoon’” eating place. A person’s ap- 
petite is too temperamental a thing not to be af- 
tected by such service. Psychologists even go so 
far as to claim that attractive china actually im- 
proves the taste of the food. That may be a little 
hard for the average man to accept, but of this 
there can be no question: good table service does 
unquestionably help a caterer to get better prices 
for his food, and that alone is enough to make ap- 
pearance worth serious consideration by the most 
practical-minded of men. 

China being what it is, and hotel service as it 1s, 
breakage and other losses are a real item in the cost 
of operation. In fact, it is hard to say with cer- 
tainty whether china should be classed as an invest- 
ment or as an expendable material. 

No matter how hard you try to prevent it, china 
replacements are bound to run into money. Careful 
operation helps, but within practical bounds, its help 
is relatively small. If chinaware losses are to be 
held at a minimum figure, the biggest factor in 
doing so is in the wise selection of the ware to be 
used. The buying decision, therefore, assumes 
even greater importance, and, if it is to be a good 
one, requires good counsel and a pretty clear idea 
about the available wares on the market. 

Without involving too technical a discussion, we 
will attempt to give an outline of the china wares 
in general use, together with a brief description 
of their qualities and adaptability to hotel service. 

The Nature and Properties of Chinaware. The 
different kinds of china are distinguished, first, by 
the composition of the body or “paste,” second, by 
the firing process, and third, by the minerals in the 
glaze. The principal divisions of quality are Hard 
Paste Porcelain and Soft Paste or Artificial Porce- 
lain—or as they are more commonly (and some- 
what inaccurately) known, Vitrified China and 
Earthenware. 

Hard Paste Porcelain. The body of such china 
is composed of mixture of minerals, differing some- 
what in the various potteries, the formulas generally 
being secret. Among the minerals used are Flint, 
Ball Clay (a special kind of clay largely found in 
England), Kaolin (a white earthy substance formed 
by the decomposing of granite-like rock, and con- 
taining considerable feldspar) and Spar (which 
contains feldspar, silicate of alumina and some 
other minerals). The characteristics of hard paste 
porcelain are: practically complete vitrification, 
hardness, smooth compact texture, non-absorbence 


427 


and a glaze which adheres stubbornly to the body. 
It may be translucent, but some is not, and this is not 
of primary importance. Most people call this china 
“Vitrified,” no doubt under the impression that all 
of it is really so. This is a false impression. Good 
hard paste porcelain is actually vitrified or fused 
into a solid mass. There is, however, a good deal 
of other ware that is distinctly and visibly absorb- 
ent. Superior makes of hard paste porcelain have 
a hard glaze. Others have a glaze containing lead 
or other minerals as a flux to promote melting at a 
lower heat, which lowers cost, but produces softer 
glaze. 

Hard paste porcelain, therefore, does not repre- 
sent a single quality, but a group of wares having 
many of their main characteristics in common. To 
explain these differences more clearly, let us divide 
the wares into (1) the German type, and (2) the 
American type. 

German Type China, or true hard-fired china as 
it is often called, includes most German and Aus- 
trian China, and also the ware produced by one 
American pottery. (French Chinaware which is 
similar, is not at present a serious factor in the 
hotel market.) The body of this china, of a fine 
texture and color, is fired at a low temperature, just 
enough to take out the moisture and shrinkage 
(about 1o00°F.). After this, it is glazed and then 
fired at a very high temperature (about 2600°). 
These firings produce a body that is not only vitri- 
fied into a non-porous state, but which is fused so 
thoroughly as to make it almost approach glass. 
Due to the high temperature in the second firing, 
it is possible to use an extremely hard glazing mix- 
ture, which is fused solidly to the body. The result 
of this process is a ware of very great hardness, 
generally translucent, with a fine blue white color, 
and with a surface that is about the hardest to be 
found on any hotel ware. From the standpoint of 
perfection in “potting’’ German type china is gen- 
erally very good. Warping of the body must be 
watched for in the less expensive grades. 

American Type Vitrified China. This kind of 
china differs from the foregoing in that it has a 
body fired at a higher temperature (about 2100° to 
2400° F.) and a glaze fired on at a lower heat (about 
1800° to 2100° F.). What is the result? The body 
is fused into a non-porous state (or in some wares, 
nearly so) but does not make any such near ap- 
proach to glass as the German type, and conse- 
quently is less brittle. The glaze is, however, not 
so hard nor always so perfectly fused into the body. 
Other characteristics vary to a great degree in dif- 
ferent makes, and the first thing that must be under- 
stood about the term “American Vitrified China” is 
that it is a very flexible term and does not always 
mean that the china is literally vitrified at all. Some 
kinds of American china show an absorption which 
runs all the way up to the borderline of semi-porce- 
lain. Within certain limits, this incomplete vitrifi- 
cation does not lessen strength; in fact it may even 


428 HOTEL PLANNING 


Application of Decoration to Chinaware 


No. 1 and No. 2 are simple underglaze patterns. No. 3 
represents a very fine example of underglaze decorating 
of a type ordinarily rather difficult to apply by this 
method. Its colors are mainly soft in tone, but for under- 
glaze work, the outlines are quite sharp. No. 4 is a de- 
sign that has been applied both over and underglaze, with 
good results in both cases. No. 5 is overglaze, and No. 6 
is underglaze in soft blues and greys. No. 7 is a brilliant 
example of overglaze decoration in many colors on 
German China. 


AND OUT FITLTIUNG 


increase it. However, it is usually accompanied by 
other qualities which render the ware less desirable. 
A high grade American type china will be perfectly 
non-porous and will have a good hard glaze which 
(while not so hard as in German wares) generally 
will not “craze,” star or check. Less perfect 
American makes, although they may be as strong as 
the above, may have a poorer glaze, which is more 
likely to crack, craze and wear off and when this 
occurs it exposes the somewhat porous body to the 
absorption of grease and dirt. Cheaper American 
grades also are liable to be less perfectly “potted” 
than is desirable. The color of American china is 
usually a warm white, rather than bluish, and this 
color like other qualities is not the same in all 
makes. 

Soft Paste Porcelain, (Semi-Porcelain or Earth- 
enware) is often called Artificial Porcelain, because 
the minerals used in the paste are partly substitutes 
for those used in true china. 

Earthenware has a body of materials that do not 
fuse solidly in firing, and therefore, it will readily 
absorb moisture (often as much as 10% of its own 
weight in water). Its body is noticeably granular, 
and has not the strength of vitrified china. The 
glaze is softer and chips away from the body more 
easily. Semi-porcelain is usually warm white in 
color, and is sometimes very beautifully tinted and 
decorated. Considered as a hotel ware, however, 
it is not very popular as it cracks, chips, breaks and 
discolors much more readily than vitrified ware. 
English type hotel ware is an earthenware body 
which is fired at a high temperature which gives it 
a certain vitrification and greater strength. It does 
not merit being classed with Vitrified China, as it 
is more porous. 

“Potting” of Chinaware. ‘‘Potting,” meaning the 
shaping of the pieces of chinaware, is a considera- 
tion which has apparently received less attention 
from the buyer than most other important qualities, 
probably because few buyers have the time or in- 
clination to examine any large number of pieces. 
Where it is given attention at all, it is usually be- 
cause the buyer wants to see the shapes and designs 
of the different articles in order to choose pieces of 
pleasing appearance. This, of course, is a good 
thing to do. Consideration of uniformity in potting 
is of equal importance. If a pottery is delivering as 
first class ware plates which are warped, cups which 
are not round and other misshapen pieces it sure is 
worth knowing. A good pottery culls out such 
pieces as seconds and if yours does not do this 
carefully you will actually receive a mixture of firsts 
and seconds. Imperfections in glaze should be 
watched for too, especially if the china is at all 
porous. 

Shape and Strength. Most hotels use rolled edge 
plates. How many of them know that the biggest 
feature so far as strength is concerned is really not 
the rolled edge but the angle of the whole rim of the 
plate? It has been clearly shown that plates with a 
flat rim will chip much more quickly than those 
whose rim slants upward. Some like the appearance 
of a flat plate better than a deeper one, but it is a 
question whether there is enough difference to offset 
the increased chippage. A flat plate, too, is much 
more likely to warp out of shape in firing. 


PPO ce Con ee Sart Te ta 


YOUR CHINA 


Much has been said of welded handles on cups, 
the idea being advanced that this design is stronger 
than a “‘stuck-on” kind. There is little to support 
this theory. Actually, a handle rarely breaks at the 
point of junction with the cup,—it is the handle itself 
which breaks. It therefore is the handle itself that 
needs the strength. If strongly made it should last 
well regardless of whether it is “welded,” “stuck- 
on” or “block.” If welded handles have proven 
strong it is probably because they are usually thick 
—sometimes too thick for the cups which conse- 
quently have a tendency to warp into an oval shape 
when fired. 

Defects Which Develop with Use. Aside from 
outright breakage and chipping of china there are 
certain other defects which appear with use and 
render the china less desirable or even useless. 

Absorption of dirt, grease or food liquids may 
take place through small imperfections or spots in 
the glaze. 

“Crazing” may occur. This is the separating of 
the glaze from the body, forming small blisters, 
which cause small cracks. 

“Starring” often appears. In this case a group 
of what appear to be cracks appear in the form of a 
star. This is due to a defect in construction on 
account of uneven distribution of thickness in flat 
pieces. 

No really good Vitrified Chinaware should de- 
velop these defects in any appreciable number of 
pieces. If a ware shows discoloration of the body 
around a crack or glaze imperfection, it is not real 
vitrified china no matter what its label says. 

Methods of Decorating China. Decoration may 
be applied to chinaware either under or over the 
glaze. As underglaze decorations obviously should 
wear longer than overglaze it is natural to wonder 
why underglaze decoration is not always used. The 
reason is that in firing the chinaware glaze, so high 
a temperature is sometimes attained that the colors 
in the pattern are affected, either fading or becom- 
ing entirely changed. Certain colors stand this high 
temperature better than others, black and certain 
shades of green being the best of all. Certain kinds 
of chinaware are fired at higher temperatures in 
glazing than others, and hence are more limited in 
their use of underglaze patterns. Thus in the Ger- 
man type of china, with its second firing at a terrific 
heat, it is impractical to use the underglaze process 
except for black and some greens. American type 
Vitrified China, being glazed at a lower heat, does 
permit underglaze decorations. Some colors, for 
example gold, can be applied only overglaze. 

Overglaze decorations are more sharp and clear, 
and are brighter in tone, and many effects could be 
produced by no other process. It is undeniable that 
overglaze work wears off, some worse than others, 
but a well fired piece of overglaze work will give 
absolute satisfaction. If you are decided upon an 
overglaze pattern, therefore, it is worth your while 
to make a pretty thorough examination of the pot- 
tery’s work of this kind. 

Underglaze decorations obviously will last as long 
as the glaze does. Of course, if your china has a 
soft glaze your service will deteriorate in appear- 
ance rather quickly. With a good hard glaze com- 
bined with underglaze decoration, you will get long 


INVESTMENT 429 


service. The colors in your decorations are likely 
to be weaker in many cases than in overglaze work, 
and sometimes will be blurred. If the design does 
not call for a sharp outline, and if soft colors are 
wanted, the results will be entirely satisfactory. 

Now having made this brief review of the physical 
qualities of china, let us examine it with relation to 
the service it is to perform in a hotel. Just what 
does a hotel service demand of its chinaware? If 
it were a question purely of appearance, why, every 
man to his own taste. If it were merely a matter of 
resistance to outright breakage, the question of su- 
periority would be simple to answer, because ac- 
curate tests can determine this. Vitrification, if the 
sole measuring stick, can be gauged to a hair line 
precision by scientific methods, and may be pretty 
clearly seen even with a rough test. 

Obviously, what is needed is a combination of 
various qualities, all to the highest degree, but all 
will agree that there is no single ware that excels 
in every quality. Unfortunately, the very qualities 
which make a ware attractive from one standpoint, 
prove disadvantages from another. The problem 
therefore is to find the china which gives the most 
nearly perfect combination for your purpose. 

The matter of choosing between different china- 
wares will always be based on individual preference 
because conditions and policies are not alike in dif- 
ferent hotels, but there are some things about which 
most hotel men and china experts agree. 

One of them is that semi-porcelain or other ab- 
sorbent ware (regardless of what it is called) may 
definitely be classed as unfit for hotel service. It 
is unsanitary, it is poor economy in spite of its low 
price, and it does not present (nor retain) an ap- 
pearance appropriate for the character of service a 
hotel may be expected to present to its guests. 

A second thing to which practically all agree is 
that very thick and bulky china, while suitable for 
cheap eating places or institutions, is too unappetiz- 
ing and too clumsy and unattractive to merit con- 
sideration. 

Household grades and other very thin and deli- 
cate china are likewise taboo because of their 
prohibitively great breakage, although they are 
sometimes used for small private dining rooms. 

These are all things which it is generally 
agreed should not be used. On the other side of 
the question—what should be done, opinions are 
much less in harmony. Most hotels use decorated 
china, and most favor half thick rolled edge wares, 
but when you go farther than that, you enter into 
controversial fields. 

This leaves several important questions to be de- 
cided by individual preference, among which 
American vs. German Type Vitrified China, Par- 
tially Vitrified vs. Wholly Vitrified Wares, 
Underglaze vs. Overglaze Decorations and_ the 
comparative desirability of different shapes are the 
most important. 

In forming your own opinions there are some 
known facts about the subject which will be helpful. 

In the first place, chinaware losses as they actually 
occur in a hotel are not all from outright breaking 
by any means. Probably a fair estimate would be 
that breakage constitutes 50% or less of the total 
loss. The balance is made up of chipping, crack- 


430 HOTEL PLANNING 
ing, starring, checking, absorption, discoloration and 


wearing of the glaze or decoration. 

Second, it is pretty well established that the glaze 
on German Type china will outlast that on a majority 
of American Type wares by a considerable margin 
with the result that with the former some of the 
losses (such as starring, checking, absorption, dis- 
coloration and wearing of glaze) are lower. 

Third, impartial laboratory tests have demon- 
strated that American Type Vitrified China is 
harder to break on a solid impact than German 
type, and that china which is slightly (but only 
very slightly) absorbent is stronger than either. 

And last, that underglaze decoration is only as 
durable as the glaze is hard, and that only a few 
of the very best American Type wares produce a 
glaze of a hardness to compare in any way with 
German Type wares. 

Overglaze decoration, on the other hand, varies 


ANS DP Oe Ua tN 


to a great degree in permanence and if poorly ap- 
plied is not at all satisfactory. A comparison be- 
tween underglaze and overglaze decoration from 
the standpoint of durability must therefore be 
specific, not general. 

With these facts in mind, the selection of your 
china service becomes a matter of adjusting qual- 
ities to your individual conditions, and with your 
own preferences as to appearance in body and dec- 
oration. 

The PICK-BARTH Companies, handling, as 
they do, practically every class of chinaware for 
hotel and restaurant service, and being the largest 
dealers in such ware in America, are in a position 
to give you unbiased help in making your decision, 
and place at your disposal a large staff of china- 
ware specialists whose many years of experience 
in hotel work make them the leading authorities 
on the subject. 


What the Microscope Shows About Chinaware 


Micro-Photographs, Magnified about 55 Diameters 


These five photographs serve to demonstrate visibly the fact that clear differences exist even between wares 


of supposedly similar quality. 


The views are taken to show a cross section of the glaze and part of the china- 


ware body (the glaze may be easily identified as the somewhat transparent part just below the black space 


at the top of the photographs). 


German China 


American 


Semi-Porcelain Hotel 


American Type 


German Type China 
German made 


The body can be seen to be 
exceedingly clear, with the 
various component materials 
apparently almost all fused in- 
to a single substance of a 
somewhat glassy character. 
The glaze is thick and closely 
fused to the body. The tiny 
bubble-like objects in the 
glaze might be either air or 
some solid material, and are 
apparently characteristic of 
the German type glazing min- 
erals and firing. Whatever 
they are, they do not have any 
known effect on the hardness 
of the glaze. 


Type 
American made 


While this china is quite simi- 
lar to No. 1, differences in 
body and glaze both are 
visible. In the body there 
are more of the white particles 
of matter which are un- 
doubtedly solid substances 
which were never melted dur- 
ing firing. The ware, there- 
fore, has a trifle less glossy 
structure. The glaze is of 
equal thickness and exhibits 
the same characteristics, but 
seems to be a little less clear 
than in No. 1. This ware is 
known to be given a slightly 
lower temperature in _ its 
second firing than the im- 
ported china. 


Type 
Vitrified China 


How different the body of 
this china is from that of the 
German type is easy to see. 
In this ware, the body consists 
of minute hard particles, 
which were not melted at any 
time during the firing proc- 
esses, but which are ce- 
mented solidly together by 
the more easily fusible parts 
of the paste. The glaze here 
shows no resemblance to No, 
1 or No. 2, not only being 
thinner but of a different 
consistency. It is, however, 
to all appearance quite 
thoroughly fused to the 
body. It may be noted that 
this is one of the highest 
priced American products, 


Vitrified China 


At first glance one would 
think this superior to No. 3, 
but this is an illusion. The 
body looks clearer than in 
No. 3, because it presented a 
rougher surface when broken, 
causing parts of it to be 
slightly out of focus. The 
glaze is thick and as clear as 
glass, due to the presence of 
lead in the glaze, which makes 
it much softer. The tiny 
cracks in the glaze, extending 
upward from the juncture of 
the glaze and body area sure 
indication of the fact that the 
two have not beensolidly fused 
together. Thisis the condition 
which later causes crazing. 


Ware 


See how uneven the surface 
of the body appears under the 
microscope. This piece was 
broken in exactly the same 
manner as the other samples, 
but parts of the surface are 
far out of focus. In spite of 
this, the extremely granular 
character of the body may be 
seen at a glance. The glaze 
presents an appearance similar 
in some ways to No. 4, and 
no doubt contains much lead. 
The hazy division between 
body and glaze indicates that 
the glaze has soaked into the 
pores of the body. 


YOUR. CHINA INVESTMENT 


ERVING food in its original 

cooking container has many 
advantages and indicates a higher 
standard of catering. It is gen- 
erally conceded that food is deliv- 
ered to the guest in a more per- 
fect and appetizing condition by 
this method, and it makes possible 
the addition of many attractive 
specialties to the menu. Patrons 
are quick to appreciate this refine- 
ment of service and usually are 
willing to pay more to secure it. 
Hotels should use only perfectly 
vitrified ware for this purpose, 
avoiding unnecessarily heavy or 
clumsy pieces. The Fraunfelter- 
Ohio Cooking China illustrated 
here represents about the ideal 
both from the standpoint of ap- 
pearance and practical qualities. 


China Teapot, Battleship Shape 


Round Casserole Pot Pie or Pudding Dish 


Au Gratin or Shirred Egg Dish 


PLANNING AND OUTFITTING 


HOC Eat 


432 


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The Service and Facilities of 


The Albert Pick-Barth Companies 


— Manufacturers, Merchants and Importers of 
Equipment, Furnishings and Supplies for Hotels, 
Clubs; Restaurants, Hospitalsand Similar Institutions 


HE Albert Pick-Barth Companies are comprised 

of Albert Pick & Company, Chicago, the West- 
ern Division, and L. Barth & Company, Inc., New 
York, the Eastern Division, with which are affiliated 
The John Van Range Company, of Cincinnati, Ohio, 
and the Lorillard Refrigerator Company, Inc., of 
Kingston, N. Y. 

These four concerns, each for many years supreme 
in its own field, and now united under common 
ownership, form an organization which is unques- 
tionably the leading business of its kind in the world, 
with more than 125,000 customers, and total annual 
sales of over twenty-seven million dollars. 

This does not merely mean leadership in size, al- 
though it should be significant to you that our sales 
are many times as great as those of any concern in 
our line of business. What is even more important 
is the outstanding superiority of the Pick-Barth 
merchandise, manufacturing facilities and resources, 
as well as the experience and skill of our service 
organization. 

The success of the 
Pick-Barth Companies 
has been built upon the 
solid foundation of over 
half a century of cater- 
ing to the needs of 
Hotels, Restaurants and 
similar establishments. 
Throughout these long 
years of experience we 
have devoted our efforts 
exclusively to this field. 
Their problems have 
been our problems; to 
them we have given con- 
stant study. Our entire 
business has been organ- 
ized with the single pur- 
pose of serving them. 

In the development of 
our lines of merchandise 
we have been guided by 
one policy—to provide 
our customers with prod- 
ucts of a character spe- 
cially designed to satisfy 
the peculiar requirements 
of catering to» the public. Our experience has 
taught us what those requirements are and our 
search for the desired merchandise has not only ex- 
tended to the markets of the whole world but has 
led us to the invention and development of a great 
many important new products which are now in 
wide use and whose creation in numerous cases has 
been of revolutionary importance. 


Offices, Display Rooms and Operating Plant of the East- 
ern Division,—L. Barth & Company, Inc., Cooper Square, 
New York City 


433 


Our lines of merchandise include everything re- 
quired to furnish and equip 4 hotel, comprising over 
thirty thousand products, icluding: Furniture, 
Lamps, Objects of Art, Carpet. Rugs, Linoleum 
Draperies, Window Shades, Beating te ee 
Table Linens, Chinaware, Glasswat. Silverware. 
Kitchen Equipment, Kitchen Utensils, Refrigera- 
tors, Cafeteria Equipment, Lunch Room Exyipment 
Soda Fountain Equipment, Bake Shop Eqtisment. 
Candy and Ice Cream Makers’ Equipment, <tore 
Fixtures, Cigar Store Equipment, Front Ofice 
Equipment, Office Supplies, Kitchenette Equipmeni 
Janitors’ and Porters’ Supplies, Paper Goods, and 
miscellaneous Hotel and Restaurant Specialties. 

Furnishings, equipment and supplies which are 
intended for hotel and institution use must almost 
invariably be made expressly for that purpose. The 
products of the ordinary manufacturer seldom prove 
successful either from the standpoint of design or 
construction. Few manufacturers, in fact, actually 
have any adequate conception as to what the real 
problems of hotel opera- 
tion are. 

Because the Pick- 
Barth Companies have 
had greater opportunity 
to study hotel operation 
and its effect upon the 
commodities used, it has 
been inevitable that we 
should be led to enter 
into manufacturing op- 
erations in numerous 
essential and specialized 
lines in order to be in a 
position to supply our 
customers with products 
of the right type. This 
we have done and today 
a very large proportion 
of the goods we sell is 
manufactured in plants 
we own or in which 
we have a_ substantial 
interest. 

The most important 
factory division of the 
companies is The John 
Van Range Company, of Cincinnati, Ohio, which 
for generations has been known as a manu fac- 
turer of kitchen equipment of the very highest 
caliber. The recent affiliation of this company with 
the Pick-Barth organization has brought into one 
plant the largest volume of equipment manufactur- 
ing that has ever been enjoyed by any single concern. 


dur 


AND ~(O°UA ia ENGG 


HOTEL PLANNING 


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One of our big Carpet Sewing and Cutting Workrooms 


To handle this enor- 
mous production and to 
take advantage of the 
new opportunities it 
offered for the improve- 
ment of both manufac- 
turing methods and of 
the products themselves, 
a tremendous new plant 
has been erected for the 
John Van Range Com- 
pany at Cincinnati, and 
is now in full operation. 
This new factory is by 
far the largest of its 
kind in the world, hav- 
ing a capacity of several 
times that of any similar plant. It is in the heart of 
the famous Oakley industrial district of Cincinnati, 
and is located on a tract of land containing about 
15 acres. The main building has a total floor area 
of approximately 260,000 square feet and consists 
of an immense single story steel-frame structure, 
adjoining which is a four story section of reinforced 
concrete in which the offices, display rooms and 
warehouse are located. At one end of the building 


Model stock rooms like these cover acres of space 


Linen Sewing Room, equipped with dozens of high 
speed power machines 


Drapery Workroom, specially equipped for Hotel work 


are spur tracks and a 
truck loading section 
providing splendid ship- 
ping facilities. 

With the opening of 
this new plant, kitchen 
equipment manufactur- 
ing takes its place among 
the front rank of highly 
developed producing 
industries. Mass_ pro- 
duction methods, labor 
saving appliances, high 
power machinery, ex- 
perimental laboratories 
and all the advanced 
instruments of the scien- 
tific manufacturer are now for the first time brought 
to bear in full force and the results in both products 
and processes have immediately become evident. 

Among the many important products made by The 
John Van Range Company are Ranges, Broilers, 
Urns, Steam Tables, Service Counters, Dish and 
Roll Heaters, Urn Stands, Sinks, Dish and 
Work Tables, Electric Cooking Appliances, Vege- 
table Steamers, Jacketed Kettles, Steam Roasters, 


Perfect operating facilities speed the handling of orders 


436 HOTEL PLANNING AND OUTHIT TaN eG 


Views from the VAN Kitchen Equipment Factory 


General view of the large sheet metal working department, where hundreds of feet of equipment are built at one time 


Pa ied BRM. 
he 


att iy rs a 
® - » x od 
t< n° ; | we if? ae ga iil 


4 


Electric arc-welding is widely employed Another factory view, with machine shop in rear 


fy AG. Bis ORT 


Refrigerated Counters, Bev- 
erage and Ice Cream Coolers, 
Cafeteria Equipment, Lunch 
Room Equipment as well as a 
host of other kitchen devices. 

A second great manu factur- 
ing unit of the Pick-Barth 
Companies is The Lorillard 
Refrigerator Company, of 
Kingston, N. Y. Like Van 
Equipment, Lorillard Refrig- 
erators represent the highest 
standard of quality in their 
field, and many of the most 
prominent catering establish- 
ments in America are among 
their long list of installations. 
The Lorillard line includes 
every type of refrigerator used 
for public service establish- 
ments, ranging from the small 
stock boxes to giant cork and 
cement installations. 

The Pick-Barth Companies are also manufac- 
turers of Silverware—in fact they operate the only 
plant in the country devoted exclusively to Hotel 
quality wares. This factory, located in Bridgeport, 
Conn., has been in operation for over twenty-five 
years, and produces silver hollowware and flatware 
of a quality and durability that has no superior. 

Among the numerous other products which our 
organization either manufacture, or on which we 
have patents or close factory affiliations are: Glass- 
ware, Chinaware, Kitchen Utensils, Store Fixtures, 
Furniture, Bedding, Concealed Beds, Kitchenette 
Equipment and Soda Fountain Equipment. 

When the Pick-Barth Companies furnish a hotel 
or equip a kitchen, they are not acting simply as 
merchants, but as a trained service organization. 
Our corps of Hotel Specialists, Interior Decorators, 
Engineers and Technical Experts constitute a service 
staff which is in a position to handle the complete 
planning and installation of every item of furnish- 
ings, equipment and accessories necessary to trans- 


PalGi k= 


Our Silverware Manufacturing Plant at Bridgeport, Conn. 


Brads Lehi CO; PlACNGESees 


The only exclusive Hotel 
Silverware Factory in America 


form the bare structure into a hotel ready for opera- 
tion. 

Throughout our connection with the hotel project, 
and particularly in the early planning and promo- 
tional stages, the experienced counsel of our exec- 
utives and staff of specialists is available in connec- 
tion with matters such as leasing, operating, organ- 
ization, financing, space requirements, allocation of 
departments, proportioning of facilities and the 
preparation of preliminary plan and budget data. 
In this capacity it has been our privilege to be of 
service to many of the country’s leading hotel opera- 
tors, architects, builders, promoters, real estate 
concerns and civic and financial institutions. 

In undertaking the outfitting of a hotel, the plan- 
ning of the furnishings is carried on by our staff 
of Contract Furnishing Specialists and Interior 
Decorators. We begin by a careful study of the 
architectural plans and an analysis of the type, size 
and location of the house, the patronage to which 
you will cater, the kind of facilities you wish to 


Factory of the Lorillard Refrigerator 


Kingston, New York 


Company, Inc., 


438 HOTEL PLANNING 
offer, the character of competing hotels, the type 
of furnishings desired and all other factors upon 
which a successful outfitting scheme depends. 

With this study as a foundation and with our ex- 
perience in hundreds of hotels as a background, we 
then take up each division of the hotel in turn and 
make complete plans and budgets to take care of 
every necessary item. An interior decorating scheme 
is worked out to harmonize with and enhance the 
interior architectural treatment. Appropriate furni- 
ture and floor coverings are selected or created, 
draperies are designed, and lamps, paintings, an- 
tiques, objects of art are found where necessary to 
complete the scheme. We maintain our own design- 
ing and interior decoration studios exclusively for 
this work. In developing the plan, effects are not 
left to chance, but every detail of arrangement, color 
harmony, mass, height and grouping of furniture 
and their relation to the architecture and dimensions 
of the rooms are carefully worked out by means of 
furniture floor plans, sketches—and if for more 
elaborate projects, sometimes with perspective draw- 
ings of the principal public rooms. 

At the same time, the layout and equipping of 
the food service departments are placed in the hands 
of our corps of kitchen engineers, who are recog- 
nized as the most experienced and authoritative staff 
in the country. Working in close co-operation with 
the architect and builder, these engineers prepare 
complete plans, layouts and specifications for the 
kitchens, lunchrooms, refrigerators, storerooms and 
all other food service departments, providing the 
necessary data to permit the proper provision for 
plumbing, wiring and steamfitting connections, and 
for structural work, lighting, sanitation, ventilating 
and other matters of this kind. 

General supplies, such as chinaware, silverware, 
glassware, utensils, table and bed linens, together 
with innumerable accessories are carefully figured 
by technical experts in each department, so that the 
correct quantities, variety, sizes and qualities are 
accurately calculated in the light of long experience. 


ADNiD OU ChE Pret teN G 


Often this involves the creation of special designs 
of crested patterns. 

All this is then combined into one comprehensive 
plan and budget, which is presented to you in clear, 
easily understood form, supplemented by plans, 
sketches, samples, specifications and other informa- 
tion, affording perfect assurance that the costs in- 
volved are known and under control. 

When the plan is approved, our operating organ- 
ization—still under the guidance of the planning 
specialists and engineers, proceed with the execution 
of the contract. The furniture and floor coverings, 
frequently of special design, are produced by lead- 
ing makers. The draperies and linens are sewed 
and made in our own workrooms. Kitchen equip- 
ment is manufactured in our own plants, as are 
silverware and many other commodities. And so 
with the other items, each being produced to order 
or from our large stocks, according to the specifica- 
tions, 

Finally, at the proper moment, systematically con- 
certed shipments are made to the hotel building in 
the proper order and installation is made by trained 
crews under the supervision of experts. Carpets 
are laid, drapes are hung, furniture set in place, 
kitchen equipment installed and supplies are brought 
to the building, all fitting perfectly into the original 
plan, and when the hotel is turned over to you it is 
furnished and outfitted from cellar to roof, and 
ready for occupation. 

This complete Hotel Furmshing Service 1s the 
unique development of the Albert Pick-Barth Com- 
panies. It is one which, in scope, character or ex- 
perience is approached by no other concern in our 
line of business. The hotels illustrated in this book 
are but a few of the many hundreds we have fur- 
nished or equipped. They will, we believe, afford 
an indication of the value of our services and the 
quality of our products, and we are pleased to refer 
you to them for testimony as to our reliability, 
responsibility and competence. 


Those who are interested in Hotels or similar projects are cordially invited to make full use of our plan- 
ning and consultation staff. We make no charge for this service and it places you under no obligation. 
Communications should be addressed to the main offices in New York or Chicago. 


The Albert Pick-Barth Companies 


Albert Pick & Company— Western Division 


Offices, Display Rooms and Operating Plant,—1200 West 35th Street, Chicago 
Local City Display and Sales Rooms, 224 West Randolph Street, Chicago 


Sales Offices or Representatives Located in Detroit, Cleveland, Atlanta, New Orleans, Dallas, 
Kansas City, Indianapolis, Milwaukee, Minneapolis, Salt Lake City, Seattle and Other Large Cities 


L. Barth & Company, Inc.—Eastern Division 


Offices, Display Rooms and Operating Plant,—Cooper Square, New York City 


Sales Offices or Representatives. Located in Philadelphia, Worcester, Mass., Baltimore, Washington, Syracuse, 
Harrisburg, Pa., Scranton, Pa., Atlantic City, N. J., Charlotte, N. C., Columbia, $. C., and Other Large Cities 


The John Van Range Company—Manufacturing Division 


Factory, Offices, Sales and Display Rooms, Oakley, Cincinnati, Ohio 


The Lorillard Refrigerator Company, Inc.—Manufacturing Division 
Manufacturing Plant, Kingston, New York 


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